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Roll out 1 disk Our Favorite Pie Crust to a 14” round on a lightly floured surface and fit into a 9” glass pie dish (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
Place a rack in center of oven; preheat to 375°. Transfer pie dish to a rimmed baking sheet; line pie dough with aluminum foil or parchment paper and fill with pie weights. Bake 20 minutes. Remove use foil or parchment to remove weights and continue to bake until pale golden, 6 to 10 minutes more. Transfer to a wire rack and let cool.
In a large bowl, whisk 2 large eggs, 1 (15-oz.) can canned solid-pack pumpkin (about 2 cups), 1 cup heavy cream, ¾ cup packed light brown sugar, ½ cup whole milk, room temperature, 1 tsp. ground cinnamon, 1 tsp. ground ginger, ¼ tsp. kosher salt, and pinch of ground cloves, then pour into pie shell.
Bake pie until filling is set but center is still slightly jiggly, 45 to 50 minutes. (Filling will continue to set as pie cools.) Transfer to a wire rack and let cool completely. Garnish slices with Sweetened Whipped Cream.
Editor’s note: This classic pumpkin pie recipe was first printed in the November 1999 issue of ‘Gourmet.’ Head this way for more of our best Thanksgiving pies →