Espresso and Lime

0 Preheat your oven to 375 degrees
1 Unroll your homemade or store bought pie dough and transfer it into your pie dish
2 Use a sharp knife to trim excess dough from the edges and crimp, flute or smooth the edges to your desired shape
8 If using homemade pie dough, pre-bake until lightly golden 
9 In a large bowl, whisk 2 cups of pumpkin purée with 2 large eggs, 1 egg yolk, 2/3 cup of brown sugar and 1/3 cup of granulated sugar until smooth 
10 Add 1 1/4 cups of heavy cream and 2 teaspoons of vanilla extract and stir to combine
11 Place a mesh sifter over the bowl and add 1 tablespoon of cornstarch, 1/2 teaspoon of salt, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ginger, 1/2 teaspoon of all spice, 1/4 teaspoon of nutmeg, 1/8 teaspoon of ground cloves and a pinch of black pepper into the sifter
12 Gently sift the dry ingredients into the pumpkin mixture and whisk until fully combined
13 Add the filling into the pre-baked pie dough and return the pie to a 375 degree oven
14 Bake the pie for 50-55 minutes or until the filling is mostly set, but still a little jiggly in the very center of the pie
16 At this point, turn the oven off and crack the door open to the pie can cool slowly for about 45 minutes before transferring it out of the oven
15 Allow the pumpkin pie to cool fully on a cooling rack (approximately 3 hours) before serving or chilling