1 Transfer the pie shell to a baking sheet and let it defrost for 15 minutes. Next, preheat the oven to 425F (220C).
7 In a big mixing bowl add the whole egg, egg yolks, granulated sugar, brown sugar, pumpkin purée, heavy cream, vanilla, pumpkin pie spice, and salt and whisk well to combine.
2 Once the pie shell is defrosted, prick the bottom with a fork. Pour the pumpkin filling into the pie shell, to the rim. Bake for 15 minutes at 425F.
3 After 15 minutes, reduce the heat to 375F and bake for another 35 to 45 minutes or until a toothpick inserted in the center of the pie comes out clean. (Mine took a total of 1 hour).
4 NOTE: If the top of the crust becomes too dark while baking your pie, just cover it with a thin strip of aluminum foil.
5 Let the pie rest for 1 hour or until it reaches room temperature. Serve with fresh whipping cream and store any leftovers in the refrigerator for up to 4 days. Enjoy!
Whipped Cream Topping
6 Add the cold whipping cream and sugar to a bowl. Whisk with a hand mixer for 1 to 2 minutes or until stiff peaks form. Serve fresh and enjoy.
