In a large mixing bowl, whisk together the sugars, flour, salt and
spices.
In a large measuring cup, beat together eggs, pumpkin, and cream or
evaporated milk. Whisk into the dry ingredients. For best flavor, cover
and refrigerate overnight before baking.
Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie
dough out into a 13" circle, and transfer to the pan. Crimp the edges
above the rim; this will give you a little extra headroom to hold the
filling when it expands in the oven. Refrigerate the crust while the oven
preheats to 400°F.
When the oven is hot, place the pie pan on a baking sheet to catch any
drips. Pour the filling into the unbaked pie shell.
Bake for 45 to 50 minutes, until the filling is set 2" in from the edge.
The center should still be wobbly. Remove the pie from the oven and cool
on a rack; the center will finish cooking through as the pie sits.
