Here’s what you will need:
1 IBC’s Go-To Pie Crust recipe (recipe HERE)
1 (15-ounce) can pumpkin
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
4 eggs, lightly beaten
1 1/2 cups half-and-half
Homemade whipped cream and cinnamon for serving (recipe HERE)
Begin by preheating your oven to 400 degrees F. Then line a 15×10-inch baking pan with parchment paper. Reserve about 1/4 of the pie dough. Roll out the rest in a16 x 11-inch rectangle. Place the dough in the prepared baking pan, cutting off any excess dough. Cover with foil and bake for 10 minutes. Remove foil.
In the meantime, roll out the remaining dough to about a 1/8-inch thickness and cut out circles in various sizes. Place the cut circles on a parchment-lined baking sheet and bake for about 5 minutes. Remove from oven before any browning appears.
In a large bowl, combine the pumpkin, brown sugar, spices, salt, eggs, and half-and-half. Stir until just combined.
Pour the pumpkin filling into the partially baked pie crust and bake for about 30 minutes. (A knife inserted near the center should come out clean when fully baked.) About 20-25 minutes into baking, randomly place the pre-baked pie crust circles on the top of the pumpkin filling.
Allow the pie to cool completely on a wire rack. To serve, slice, plate, and top with homemade whipped cream and sprinkle of cinnamon.