If using a store-bought crust, simply place it in the pie pan. For homemade crust, roll it out and fit it into your pie pan, trimming the edges.

Preheat your oven to 425°F (220°C).

In a large bowl, whisk together the pumpkin puree, sugar, salt, and spices until smooth.

Beat in the eggs one at a time, mixing well after each addition.

Gently fold in the heavy cream and milk until fully combined.

Carefully pour the filling into the prepared crust.

Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 45 minutes, or until the filling is set.

Allow the pie to cool at room temperature for at least 2 hours before slicing.