Step 1

Preheat oven to 425°F (220°C). Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling. Set aside.

Step 2

Whisk eggs and all of the sugars together until smooth. Add pumpkin puree, cream (or evaporated milk), vanilla, cinnamon, ginger, cloves, nutmeg and salt. Mix to combine well.

Step 3

Place prepared pie shell onto a baking sheet. Pour filling into shell and bake pie for 15 minutes.

Step 4

Reduce oven temperature to 350°F (175°C) and bake for a further 50-55 minutes, or when a knife tip inserted in the middle comes out relatively clean but still a little wet. The centre of the pie should be a little jiggly like jello.If the edges of the crust start to become too dark, cover with a thin strip of foil.

Step 5

Transfer to a wire rack and let cool for 2 hours. 
(The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten while it cools.)

Step 6

To store: Cover room temperature pie loosely with plastic wrap. Refrigerate for up to 3 days.