The Great Pumpkin Pie Recipe

Last year I made Paula Deen's pumpkin pie which has cream cheese in it.  It was yummy,  but I felt like it was a little lacking in flavor, plus I actually think the cream cheese made the texture a bit too soft for pumpkin pie.  I tried this pie this year and it was perfect.  There is a "secret ingredient" - pepper - don't skip it.  It's got great texture and great flavor!
From http://sallysbakingaddiction.com/2014/10/26/the-great-pumpkin-pie-recipe/print/

The Great Pumpkin Pie Recipe

Yield: 1 pie, plus extra for mini pies

• Robin’s Homemade Pie Crust
• 2 cups (15oz can; 450g) pumpkin puree (or ½ canned pumpkin and ½ fresh pumpkin)
• 3 large eggs
• 1 and 1/4 cups (250g) packed dark brown sugar
• 1 Tablespoon (15g) cornstarch
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground or freshly grated nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon fresh ground pepper
• 1 cup (240ml) heavy cream
• 1/4 cup (60ml) milk (or use half and half instead of milk and cream)

Directions:

Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick (or thin if using fresh pumpkin puree).

Preheat oven to 350F degrees.

Pour pumpkin pie filling into the partially baked crust (use Robin’s pie crust recipe). If you did not use a deep dish pie pan, you will have too much filling. Only fill the crust about 3/4 of the way up. Use extra to make mini pies with leftover pie dough scraps if you'd like. Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly - that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a piecrust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.

Once done, transfer the pie to a wire rack and allow to cool completely Serve pie with whipped cream. Cover leftovers tightly and store in the refrigerator for up to 3 days. Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator.