Preheat your oven to 350°F (175°C).

Blind bake your pie crust in a 9-inch pie dish, using parchment paper and pie weights. Bake for 15 minutes, then remove weights and bake for another 5 minutes.

In a mixing bowl or blender, combine pumpkin puree, eggs, vanilla extract, light brown sugar, granulated sugar, and spices. Blend until smooth, then add whole milk and heavy cream.

Pour the filling into the pre-baked pie crust and spread evenly. Tap the dish on the counter to release air bubbles.

Bake the pie for 45 to 60 minutes, or until the edges are puffed and the center jiggles slightly.

Allow the pie to cool to room temperature, then refrigerate for at least 2 hours or overnight.

Slice and serve with whipped cream or vanilla ice cream.