Prepare and chill pie dough according to recipe instructions.

Roll out chilled pie dough into a 12” circle on a clean, well-floured surface and then arrange into a 9” (22cm) or 9.5” (24cm) pie plate, crimping or fluting the edges of the crust. Place pie plate in the freezer and preheat oven to 375F (190C).

Once oven is preheated, place pie plate on a baking rack (to make it easier to transfer in and out of the oven) and line with parchment paper (I like to crumple my parchment paper first — when it’s wrinkly it’s easier to arrange in the pie plate) and then fill with pie weights. Transfer to the center rack of 375F (190C) preheated oven and bake for 15 minutes.

After 15 minutes, carefully remove pie plate and carefully remove parchment paper and pie weights. Pierce the bottom of the pie plate repeatedly with a fork and then return to the oven (without paper or weights) and bake 10-12 minutes or until the sides are beginning to turn light golden brown. While pie crust is baking, prepare your pie filling.

Combine pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, allspice, nutmeg, and salt in a large bowl and stir until completely combined.

Add lightly beaten eggs, one at a time, stirring until just-combined after each addition (eggs should be completely incorporated, but stir by hand (not with an electric mixer) and don’t over-beat the mixture).

Gently stir in heavy cream until completely combined and batter is smooth and uniform.

Once pie crust has finished baking, remove from the oven and reduce oven temperature to 325F (165C).

Pour filling into warm pie crust and return to the center rack of 325F (165C) oven. Bake for 55-60 minutes or until center is set or almost completely set (a very, very small amount of wobble in the very center is fine, especially if the edges are showing small cracks!). Depending on how your oven bakes, you may wish to check your pie halfway through baking and keep an eye on the edges of the pie crust. If they begin to turn too dark, simply tend with a bit of aluminum foil. You may also test if the pie is done by inserting a sharp knife in the center of the pie, if it comes out clean it is done baking!).

Allow pie to cool to room temperature then transfer to refrigerator and chill for 4-6 hours or preferably overnight before slicing and serving (ideally topped with homemade whipped cream!).