GRAHAM CRACKER CRUST: Preheat oven to 350-degrees. In a small bowl, combine the graham cracker crumbs, melted butter, brown sugar and salt. Mix until combined.

Pour mixture into a 9-inch pie tie, using the bottom of a heavy glass to press the mixture firmly onto the bottom and sides of the pie tin. Bake in 350-degree oven for 8-minutes. Remove from oven and let set on the counter while you prepare the pie filling.

PUMPKIN PIE: Change oven temperature to 425-degrees. In a large bowl whisk together the entire can of pure pumpkin, egg yolks, whole egg, can of sweetened condensed milk, vanilla extract, pumpkin pie spice, salt and ground pepper. Whisk until all ingredients are thoroughly combined and mixture is smooth.

Pour mixture onto prepared pie crust and bake in 425-degree oven for 15-minutes. After 15-minutes, decrease the temperature to 350-degrees (leave the pie in the oven) and continue baking for 30-35 minutes. Pie is done when the center is set and not liquidy.

Remove baked pie from the oven and let set and cool on the counter before transferring to the refrigerator to set and cool completely. Lightly place a piece of plastic wrap on top of pie once it is completely cool.