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Prepare a 9 inch pie crust. Set aside.
Preheat oven to 400° F.
In a large bowl, beat the eggs well. This adds volume to the filling.
Whisk in the pumpkin purée, granulated sugar and brown sugar to the beaten eggs. Stir in the pumpkin pie spice and salt.
Add in the half and half. Stir till thoroughly combined. Pour the filling into the unbaked pie crust.
Place the pie on the lower rack in the preheated oven.
Bake for 50 - 60 minutes at 400°F. If necessary, cover the edges of the pie crust with foil so it doesn't burn.Check the pie at the least amount of time. When done, the center will be slightly jiggly and the edges will be set. Caution, If the pie is overcooked, it will crack in the center as it cools.
Cool on a wire rack. The pie will continue to set as it cools. Once completely cooled, place in the refrigerator if not serving immediately.Since this is a custard pie, it needs to be refrigerated. Pumpkin pie can be left at room temperature for up to two hours. Store in the refrigerator, tightly covered for three to four days.