• In a medium saucepan over medium heat, add everything except the whipping cream and eggs.
  15 ounces (425 gram) canned pumpkin puree, 1 teaspoon vanilla extract, 1/2 cup (100 grams) granulated sugar, 1/2 cup (100 grams) brown sugar, 2 1/2 teaspoons pumpkin pie spice, 1/4 teaspoon salt
• When it starts to steam, stir frequently for about 5 minutes. This step removes some of the moisture, making the filling even creamier.
• Remove from the heat, dump the filling into a bowl (that won't break when you dump something hot into it), and let it sit for 15 minutes or until no longer very hot (you don't want the eggs to scramble which will happen if it's too hot). If you have time, you can just let it sit for about 30 minutes and skip using an extra bowl.
• While it's cooling, preheat the oven to 300 °F (150 °C) and lightly grease a 9" pie dish (a deep-dish pan is not needed).
• Add the whipping cream to the partially cooled pie filling and stir until combined.
  1 1/4 cups (295 grams) heavy cream
• Whisk in the eggs one at a time, just until combined. There should not be streaks of pure egg because you'll have baked eggs pieces in your piece. They need to be incorporated, but not beaten too much, because that'll cause cracks.
  3 large eggs
• Pour into the greased pie dish.
• Bake for 45-55 minutes. It'll still be jiggly in the middle, but not around the edges. It will firm up as it cools, but not get totally firm.
• Place on a wire rack to cool completely, about 2-3 hours.
• Refrigerate for 4 hours. Top with whipped cream before serving.
  whipped cream

To freeze:

• Wrap the whole pie (including the pan) in plastic wrap. Also, make sure your pie pan is freezer-safe. Then place the wrapped pie in a ziploc bag. You can freeze it for up to 3 months. Let it defrost overnight in the fridge before slicing.