Step 1

Set your oven rack in the bottom third of the oven and preheat the oven to 425ºF.

Step 2

Roll out the pie dough into a rough 12” circle.

Step 3

Fit the pie dough into a 9” round pie plate, pressing it into the plate gently with your hands. Fold any excess dough over at the edges and flute the edges using your thumb. Prick the bottom and sides with the tines of a fork, and place in the fridge to chill as you prepare the filling.

Step 4

Add the pumpkin puree, brown sugar, white sugar, spices, vanilla extract, heavy cream, and 2 egg yolks to a large bowl.

Step 5

Whisk everything together until well combined and smooth.

Step 6

Add the egg whites to a clean bowl and beat them with an electric mixer or whisk until they form stiff peaks.

Step 7

Add the egg whites to the pumpkin mixture and fold them in gently.

Step 8

Once the egg whites have been completely folded in, add the batter to the prepared pie crust and cover the edges with foil or a pie shield.

Step 9

Bake the pie in the preheated preheated oven for 15 minutes.

Step 10

Reduce the oven temperature to 375ºF and bake for an additional 35-45 minutes, or until the filling is set. It's okay if the center is just a little bit jiggly.

Step 11

Remove the pie shield for the final 10-15 minutes of baking to brown the edges of the crust.