Using our favorite ALL BUTTER pie crust recipe.
2 cups (a 15-oz can) pumpkin puree
3 large eggs
1-1/4 cups packed dark-brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground or freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon fresh ground pepper
1 cup heavy cream
1/4 cup milk (I use 1%; any type is fine)
1 large egg beaten with 1 teaspoon milk, for brushing

For the filling:

Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.

Turn oven up to 375 degrees F. The pie will bake at 375 degrees F.

Roll out the chilled pie crust: Remove second pie dough from the refrigerator. On the same floured work surface, turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch deep dish pie (one that is 1.5 – 2 inches deep). Tuck it in with your fingers, making sure it is smooth. With a small, sharp knife, trim the extra overhang of crust and discard. Crimp the edges with your fingers, if desired. Brush edges lightly with beaten egg/milk mixture. Using pie weights, pre-bake the crust for 10 minutes.

Pour pumpkin pie filling into the warm pre-baked crust. If you did not use a deep-dish pie pan, you will have too much filling. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps, if you’d like.) Bake the pie until the center is almost set, about 55 to 60 minutes give or take. A small part of the center will be wobbly; that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown.

Check for doneness at minute 50, and then 55, and then 60, etc.

Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Cover leftovers tightly and store in the refrigerator for up to 3 days.

For the meringue:
2 cups granulated sugar
8 large egg whites, room temperature

Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.

Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.