No matter what kind of pie crust you are using, you want to roll and form it into your pie plate, and pop it into the freezer for about 30 minutes while your oven pre-heats to 425 degrees. Then, line the crust with foil, covering the edges, and fill the pie with your preferred pie weights. I like to use dried rice or beans here. Bake for 15-20 minutes, or until the foil easily pulls away from the crust. Remove your foil and pie weights and set the partially-baked pie crust aside while you make your filling.

Reduce your oven temperature to 375. In a large bowl, whisk together your entire can of pumpkin puree, brown sugar, white sugar, salt, cinnamon, ginger, cloves, nutmeg, and allspice until just combined. Whisk in the eggs, one at a time, and then add the vanilla extract and whisk until everything is smooth. Add in your heavy cream, and whisk until it's well combined and there are no streaks of white running through the mixture. Optionally, use an immersion blender to further mix your filling for 1-2 minutes, or just until everything is extra smooth.

Pour your filling into your par-baked crust, and place the whole pie onto a baking sheet for easier transferring. Bake your pie on the sheet pan for 55-60 minutes, or until the pie looks puffy all over, and the center has a slight jiggle but no longer looks liquidy. Cool the pie completely at room temperature, and then chill for at least 3 hours before serving. Optionally, you can also serve your pumpkin pie at room temperature.

In a large bowl, whip the heavy cream until it reaches stiff peaks. Then beat in your powdered sugar and vanilla extract until just combined. Store in the fridge in an air-tight container until ready to serve generously on top of each slice of your pumpkin pie!