- Preheat the oven to 375°F. Pull the prepared pie dough from the fridge 30 minutes before rolling.
- On a lightly floured surface, knead the pie dough slightly to soften, and then roll out the dough to a circle just under a ¼ inch thick. Dust a nine inch pie plate with flour and place the rolled pastry into the shell, crimping the edges to create a pretty design. Chill the pie shell while preparing the filling.
- For the filling, whisk the pumpkin purée, condensed milk, spices, cream and eggs until evenly blended. Place the chilled pie plate onto a baking tray and pour in the pumpkin filling.
- Bake the pie for 20 minutes, then reduce the oven temperature to 350°F and bake the pie for about 40 minutes more, until the crust is nicely browned and the filling set, but with still a jiggle to it in the centre. Cool the pie to room temperature, then chill for at least three hours before serving.
The pie can be served chilled or warmed in a 300°F for 15 minutes.