Gather all your ingredients, measure everything, and then set aside.

Preheat your oven to 350°F (175°C). If using a homemade melted butter crust, you can either pre-bake it for 10 minutes or fill it unbaked — both work well depending on how crisp you like your crust.

In a large bowl, whisk together pumpkin purée, brown sugar, eggs, and vanilla until smooth. Then add in the cream, spices, and salt. Continue whisking until fully combined and creamy.

Pour the pumpkin mixture into your prepared crust. Use a spatula to smooth the top evenly.

Bake for 45–55 minutes, or until the center is mostly set and just slightly jiggly in the middle. The pie will continue to firm up as it cools.

Let the pie cool completely on a wire rack for at least 2–3 hours or overnight before slicing. Serve with whipped cream or add pecans.

Enjoy!