Prepare the crust by rolling the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and flute the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too.
Bake the pie crust at 400F for 12-15 minutes. Remove form theoven and remove the parchment paper and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool
In a large mixing bowl, whisk together the brown sugar, flour, slat, all spice, giner, nutmeg, and cloves until well combined. In separate mixing bowl, whisk together the es, pumpkin puree and evaporated milk until well combined. Pour the wet ingredients into the dry ingredients and mix together until fully combined.
Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 400F for 45-50 minutes or until the center is almost set (it should be a little wobbly.)Remove form the oven and transfer to a wire rack for 2-3 hours to cool completely. COver tightly and refrigerate for several hours or overnight.
