✓ Preheat oven to 425°F / 220°C

✓ Place the pie crust into a 9‑inch pie dish and trim excess dough

✓ Prick the crust base with a fork

✓ Blind‑bake the crust for 8 minutes until light golden

✓ Whisk pumpkin puree, sugar, and spices together

✓ Beat eggs lightly, then stir in heavy cream and vanilla

✓ Combine wet egg mixture with pumpkin mixture until smooth

✓ Pour filling into crust and spread evenly

✓ Bake at 425°F for 15 minutes until edges set

✓ Reduce temperature to 350°F and bake 35‑40 minutes until filling is set

✓ Insert a skewer; it should come out clean with moist crumbs

✓ Cool pie on a wire rack for 20 minutes

✓ Refrigerate for at least 2 hours

✓ Run a thin knife around the edge before slicing

✓ Serve each slice with optional whipped cream