Ingredients:

  • 1 9-inch deep-dish pie crust
  • 1 large egg white, lightly beaten
  • 15 oz pumpkin puree
  • 14 oz sweetened condensed milk
  • 2 large eggs, room temperature
  • 1/4 cup dark brown sugar, packed
  • 2 tsp pumpkin pie spice
  • 1/2 tsp sea salt

Instructions:

  1. Preheat your oven to 425°F (220°C). Fit the pie dough into a 9-inch deep-dish pie plate and crimp the edges.
  2. Brush the bottom and sides of the crust with a thin layer of lightly beaten egg white to create a moisture barrier.
  3. In a large mixing bowl, whisk together the pumpkin puree, dark brown sugar, pumpkin pie spice, and sea salt until smooth.
  4. Add the two large eggs one at a time, whisking gently after each addition to combine without adding excess air.
  5. Slowly pour the sweetened condensed milk into the mixture, whisking until the filling is completely smooth and uniform.
  6. Pour the filling into the prepared crust. Place the pie on a rimmed baking sheet.
  7. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F and bake for an additional 35-40 minutes until the center is set but slightly jiggly.