Preheat your oven to 350°F (175°C).

Prepare your pie crust by blind baking it: place a sheet of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 5 minutes, until the crust is lightly golden.

In a blender, combine the pumpkin puree, eggs, sugars, vanilla extract, and spices. Blend until well mixed and creamy, about 30 seconds.

Add the whole milk and heavy cream to your blended pumpkin mixture. Blend again for another 30 seconds until it’s smooth.

Carefully pour the creamy filling into your baked pie crust.

Place the baking sheet with the pie in the preheated oven and bake for 45 to 60 minutes. The pie is done when the edges puff slightly and the center jiggles.

Remove the pie from the oven and let it cool on a wire rack at room temperature for about an hour.

After cooling, transfer the pie to the refrigerator and chill for at least two hours or overnight.

Serve chilled or at room temperature, optionally topped with whipped cream or caramel sauce.