Classic Pumpkin Pie Recipe – Los Angeles Times

½ recipe (1 disk) Basic Pie Pastry Dough (see recipe below), chilled

1 can (15 ounces) pumpkin puree (or 1 ¾ cups homemade pumpkin puree)

161 grams (5 ⅝ ounces; ¾ cup) packed light brown sugar

1 tablespoon cornstarch

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon freshly grated nutmeg

1 teaspoon fine sea salt

2 large eggs

1 can (12 ounces) evaporated milk (or 1 ½ cups half-and-half)

1 teaspoon pure vanilla extract

1 cup chilled heavy cream

2 tablespoons orange liqueur, such as Grand Marnier, or bourbon (optional)