A classic pumpkin pie recipe with a creamy spiced filling and flaky crust. It's easy to make, can be made ahead, and it's even freezer friendly.
Preheat oven to 425°F.
On a lightly floured surface roll out the pie dough until 1/8 inch thick. Place in a pie plate and crimp edges. Place in the refrigerator while you make the filling.
In a large bowl combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg, clove, salt, half and half, eggs, and vanilla until smooth. Carefully pour into reserved pie dish. Place on a baking sheet (to catch any drips) and bake in the lower ⅓ of your oven.
Bake for 15 minutes then reduce heat to 350°F and cook for 30 minutes or until filling is set no more than 2 inches from edge. The center should still be slightly wobbly. Let cool completely then store in refrigerator.