Pumpkin Pie with Sweetened Condensed Milk

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Press the dough firmly into the corners of a 9-inch (23cm) deep-dish pie plate to prevent shrinkage. If desired, blind-bake the crust for 8 minutes to ensure a crisp base.
3. In a large mixing bowl, whisk together the 425g pumpkin puree and 397g sweetened condensed milk until the mixture is completely smooth.
4. Add the 2 large eggs one at a time, whisking vigorously after each addition to ensure they are fully blended.
5. Stir in the 5g pumpkin pie spice and 1.5g salt until the color is uniform.
6. Pour the filling into the prepared crust.
7. Bake at 425°F (220°C) for 15 minutes to set the crust.
8. Reduce the oven temperature to 350°F (180°C) and bake for another 35–45 minutes. Halfway through this second stage, wrap the edges of the crust with aluminum foil to prevent over-browning.
9. Remove the pie from the oven when the edges are set and slightly puffed, the center has a slight gelatin-like jiggle, and the internal temperature reaches 160°F (71°C).
10. Place the pie on a wire cooling rack and let it cool at room temperature for 2 hours. For the cleanest slices, move the pie to the refrigerator for an additional 3 hours before serving.