Step 1

Preheat oven to 450°. Line a 9-inch pie plate with pastry; crimp edges with your thumb and forefinger.

Step 2

Beat eggs and sugars together until light and airy. Stir in pumpkin, spices, and salt and mix until combined. Stir in cream and half and half.

Step 3

Pour the filling into the prepared pie crust and place pie dish on a rimmed baking sheet to catch any spills. Bake at 450° for 10 mins, then reduce heat to 350° and bake for 60 minutes more (at high altitudes, this can take longer – up to an additional 30 minutes!). The pie is done when it wiggles like jello when gently shaken, but is no longer liquid in the center (you can test with a knife or cake tester too, but I prefer not to cut into the pie to preserve its prettiness).

Step 4

If desired, garnish with decorative pie crust cutouts, or pecan halves. Cool completely before slicing (this is really best the day after baking). Serve with freshly whipped cream.