✓ Preheat the oven to 425°F (220°C)

✓ Place the pie crust in a 9‑inch pie pan and trim excess dough

✓ Prick the bottom of the crust with a fork

✓ Whisk pumpkin puree, brown sugar, and granulated sugar until smooth

✓ Add cinnamon, nutmeg, ginger, and salt; stir evenly

✓ Beat in eggs one at a time, mixing just until incorporated

✓ Stir in heavy cream and vanilla extract until silky

✓ Pour the mixture into the crust and spread evenly

✓ Bake for 15 minutes at 425°F (220°C) until edges puff and turn light golden

✓ Reduce temperature to 350°F (175°C) and bake 35‑40 minutes until center is set

✓ Cover crust edges with foil if they brown too quickly

✓ Cool the pie on a wire rack for at least 2 hours

✓ Optionally pipe whipped cream on each slice before serving

✓ Slice with a sharp knife, wiping between cuts

✓ Serve at room temperature or slightly chilled