Pumpkin Pie

For the pie dough: (No specific instructions provided for mixing the dough, only ingredients are listed). 

To blind bake the pie crust: Dock the pie crust. Bake at 420F for 15 minutes with pie weights. Remove the weights and bake for 5 more minutes. Apply an egg wash and bake for 1 additional minute.

For the pumpkin pie: Combine the pumpkin puree, sweetened condensed milk, brown sugar, cinnamon, nutmeg, ginger powder, cloves, salt, vanilla bean paste, and eggs. Pour the mixture into the prepared pie crust. Bake at 275F for 90 minutes, or until the sides are set and the middle is slightly jiggly.