In one mixing bowl, combine the sugars, flour, salt, and spices. You can use a whisk or fluff together briskly with a fork. Set aside.
In a second mixing bowl, whip together the eggs, pumpkin, and cream, combining well. Add this wet mixture slowly to the dry ingredients, stirring until homogeneous.
Pour mixture gently into a pie crust you've prepared in advance. (Here's the homemade single pie crust I use.)
Bake in the oven for 45-50 minutes. (You may want to put a cookie sheet on the oven rack underneath the pie in case the filling bubbles over. This will help to keep those nasty drips off the bottom of your oven.
You know your pie is done baking when the edges--about 2 inches in from the edge of the pie plate--appear fully set. (Please don't test with your finger, or you'll burn the ^#*% [what Qbert says when an enemy lands on his head] out of it.) The center of the pie will still appear unset--kind of like chilled gelatin dessert with a molten center--but will set fully when the pie cools.
Allow the pie to cool completely, then cover and refrigerate for at least an hour before serving. (I cheat on this step sometimes.)
When preparing the pie to be served, I like a nice dollup of real, slightly sweetened whipped cream on top. If you prefer to use something pre-prepared like Redi-whip, make sure to get the kind made with real cream, because it seems to compliment the flavor of the pie a lot better. And, real cream is generally healthier than the fake ingredients manufacturers typically use in place of cream.
You're sure to get lots of compliments on this pie. And, once you've made it a few times, you'll realize it's not that time consuming, and you may want to incorporate it into your non-holiday meals, as well!
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