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1
On a lightly floured work surface, roll out one disk of dough to a 12-inch round.
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2
With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing into the edges.
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3
Trim dough to meet the edge of the pie plate.
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4
Prick the bottom of the dough all over with a fork.
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5
On a lightly floured piece of parchment, roll out the other disk of dough.
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6
Transfer dough (on parchment) to a baking sheet.
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7
Chill pie shell and dough until firm, about 30 minutes.
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8
Using a triangle-shaped cutter or a sharp knife, cut out about 40 triangles (each side about 1 inch long) from the sheet of dough.
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9
In a small bowl, whisk together the egg yolk and 1 tablespoon water; lightly brush the bottoms of the triangles with egg wash, and gently press, slightly overlapping, to adhere to the dough, until the entire rim is covered.
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10
Lightly brush the decorated edge with egg wash; dont let it pool.
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11
Chill pie shell until firm, about 30 minutes.
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12
Meanwhile, preheat the oven to 375F.
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13
Line shell with parchment paper, leaving a 1-inch overhang.
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14
Fill with pie weights or dried beans.
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15
Bake until the edges are just beginning to turn golden, 15 to 20 minutes.
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16
Remove parchment and weights.
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17
Return crust to the oven; continue baking until light golden all over, 15 to 20 minutes more.
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18
Cool completely on a wire rack.
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19
Reduce oven temperature to 350F.
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20
In a large bowl, whisk together pumpkin, sugar, cinnamon, ginger, salt, nutmeg, whole eggs, and evaporated milk until combined.
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21
Pour mixture into the cooled crust, and bake until the filling is set around the edges but still slightly soft in the center, 40 to 45 minutes.
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22
(Check crust periodically; if it gets too dark, cover the edges with foil.)
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23
The filling will be just slightly loose in the center, but will firm up as it cools.
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24
Transfer to a wire rack to cool completely.
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25
Pie can be kept at room temperature, loosely covered with aluminum foil, for up to 2 days.
