Instructions

1. While your pie crust is blind-baking … Combine the pumpkin puree, sugar, salt, cinnamon, ginger, cloves and nutmeg in a small saucepan. Simmer on medium-low heat for 5 minutes, stirring frequently, until the pumpkin has darkened to a rusty caramel-brown color.
2. Transfer to a bowl, then whisk in cold heavy cream and stir until well blended. Add eggs, one at a time, until the mixture is smooth.
3. Pour the warm filling into the warm par-baked pie crust. Bake at 400F for 15 minutes.
4. Decrease the heat to 350F. Bake for an additional 15 minutes, then check your crust — if the edges are starting to overbrown (mine was), cut aluminum foil into strips and cover them. Then return the pie to the oven and bake for an additional 15-20 minutes, until the pie is puffed up and jiggles only slightly in the center.* (You can press the pie in the center to test its firmness, though be careful — I blemished my pie in doing so. This is why I can’t have nice things.)
5. Let the pie cool for 15 minutes before serving, or let it cool completely. You can make it one day ahead and let it sit at room temperature OR make it a few days ahead of time, triple-wrap it in plastic wrap and freeze it. (More info here.)
6. Cut into slices and serve with cinnamon-dusted whipped cream or vanilla ice cream. (Both are theoretically optional but it’s Thanksgiving, so cut the cuteness.)