Preheat oven to 450°. Line a 9-inch pie plate with pastry; crimp edges with your thumb and forefinger.

Beat eggs and sugars together until light and airy. Stir in pumpkin, spices, and salt and mix until combined. Stir in cream and half and half.

Pour the filling into the prepared pie crust and place pie dish on a rimmed baking sheet to catch any spills. Bake at 450° for 10 mins, then reduce heat to 350° and bake for 60 minutes more (at high altitudes, this can take longer – up to an additional 30 minutes!). The pie is done when it wiggles like jello when gently shaken, but is no longer liquid in the center (you can test with a knife or cake tester too, but I prefer not to cut into the pie to preserve its prettiness).

If desired, garnish with decorative pie crust cutouts, or pecan halves. Cool completely before slicing (this is really best the day after baking). Serve with freshly whipped cream.