Preheat oven to 400°F
Assemble all your ingredients: 3/4 cup heavy cream, 3/4 cup whole milk, 1 can pumpkin (15 ounces), 1 cup dark brown sugar, 3 large eggs,
1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt
whisk pumpkin and spices (cinnamon, ginger, nutmeg, cloves, and salt) together over medium heat in a medium sauce pan.
When the pumpkin begins to cook, whisk in the brown sugar.
Add milk and cream and continue to whisk until the mixture begins to bubble, remove from heat.
Place the three eggs into a blender. Blend the eggs for about two seconds.
While blending on low speed, pour the filling mixture through the feeder hole in the blender cap. This will help give it a nice creamy texture.
Pour the pumpkin pie filling into the prebaked crust. There will probably be a little filling left over. Used a deep dish pie crust if you don't want to waste any.
Bake at 400°F for 25 minutes or until center of pie is jiggly when you shake the pie (gently).
Remove from heat and let cool on a cooling rack for at least one hour. Refrigerate and serve cold, warmed up, or at room temperature.