Old fashioned pumpkin pie

Directions

1. Preheat oven to 350°F. Halve the pumpkin and scoop out seeds and strings. Place cut-side down on a baking sheet and bake until easily pierced with a fork. Let cool, then scrape flesh into a food processor and puree until smooth. Set aside.
2. Fit the pie crust into a 9-inch pie pan and refrigerate while preparing the filling.
3. In a large bowl, whisk eggs. Add brown sugar, granulated sugar, and vanilla; whisk until sugar begins to dissolve. Whisk in pumpkin puree, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Stir in heavy cream. Pour filling into the unbaked pie shell.
4. Bake for 50–60 minutes, until crust is golden and pie is set (center may still be slightly wobbly). Cool completely, then refrigerate. Serve cold or at room temperature, topped with freshly whipped cream and a dusting of cinnamon if desired.