1. Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie dish and set aside.
2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, and salt until well combined.
3. Lightly beat the eggs in a separate bowl, then add them to the pumpkin mixture, stirring gently to avoid overbeating.
4. Slowly pour in the heavy cream and whole milk, whisking until the filling is smooth and creamy. Stir in the vanilla extract last.
5. Pour the filling into the prepared pie crust, smoothing out the top with a spatula.
6. Place the pie on the middle rack of your oven and bake for about 50 to 60 minutes. The edges should be set, but the center will still have a slight jiggle—this is key for that creamy texture.
7. Once baked, remove from the oven and let cool completely at room temperature, then refrigerate for at least 3 hours or overnight to fully set.
8. Before serving, add a dollop of whipped cream and a light sprinkle of ground cloves if desired. This adds a festive touch and extra creaminess that Eli especially loves.

One tip from my early kitchen experiments: don’t rush the cooling process. I once sliced into a warm pumpkin pie that was too soft and it turned into a mess on the plate. Patience here is your friend, allowing the flavors to settle and the texture to firm up just right.