Pumpkin Custard Pie

1 pre-made pie crust
1 3/4 cups pumpkin puree
3/4 cup brown sugar
2 large eggs
1 cup heavy cream
1/2 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon vanilla extract

Preheat your oven to 375°F (190°C).

Roll out the pre-made pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.

In a large mixing bowl, combine the pumpkin puree and brown sugar. Mix until well blended.

Add the eggs and beat until fully incorporated.

Stir in the heavy cream, milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Mix until smooth.

Pour the mixture into the prepared pie crust.

Place the pie on the center rack of your preheated oven and bake for 45-50 minutes, or until the custard is set and a knife inserted in the center comes out clean.

Allow the pie to cool completely before slicing and serving.

For a little twist, try substituting the heavy cream with coconut milk for a dairy-free option. You can also add a tablespoon of maple syrup for an extra layer of flavor. If you’re feeling adventurous, sprinkle some crushed pecans or a streusel topping halfway through baking for added crunch.