Preheat the oven to 425°F (220°C).

Roll out the pie crust and fit it into a 9-inch pie dish.

In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, and salt, stirring until well mixed.

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

Stir in the heavy cream, vanilla extract, and all the spices until fully incorporated.

Pour the filling into the prepared pie crust evenly.

Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes.

Once baked, remove the pie from the oven and allow it to cool at room temperature for at least 2 hours.

Serve chilled or at room temperature, optionally topped with whipped cream.