Prepare your oven by pre heating it at 425℉ for about half an hour prior.
For filling, beat eggs and egg yolk in a large deep bowl. Mix together all the eggs, brown and white sugar and all spices together. Add in all the spices nutmeg, cardamom, cloves, ginger, sea salt and lemon zest.
Add in the pumpkin puree in spice and sugar mixture to the bowl.
Beat everything together really well with this hand blender. Make sure all the batter is mixed well.
Get the already made pie crust dough out of the freezer and set it out on a pie dish.
PRO TIP: Do not cook the crust and set the filling on an uncooked crust. Let both crust and pie filling cook at the same time.
Set the filling mixture on top of uncooked chilled out pumpkin pie crust. Get the pie in the oven and bake for about 15 minutes on high temperature.
Set the temperature low at 350℉ and bake the pumpkin further for about 45 to 55 minutes more.
For a perfectly cooked pie insert a knife tip into the pie. If nothing sticks to the knife it means pie is perfectly baked and ready to serve. Do not overcook the center as the filling will lose its taste.
PRO TIP: In the middle of baking time keep an eye on pie crust to avoid the crust getting too brown. You may use a pie protector. If pie protector is not available you may cover the pumpkin pie with a foil.
Let the pumpkin pie cool on a wire tray at room temperature for about a couple of hours. Right after baking the pie will be inflated due to eggs. It will get down on its own to form a perfect shape for great pumpkin pie.