Step 1: Preheat the oven to 375°F.
Step 2: Place the pastry in a 9-inch (deep dish) pie plate.
Step 3: In a large bowl whisk the pumpkin puree, condensed milk, spices, heavy cream and eggs until evenly blended. Pour into pie shell.
Step 4: Place the pie plate onto a large baking pan.
Step 5: Bake the pie for 20 minutes, then reduce the oven temperature to 350°F and bake the pie for about 30-40 minutes more, until the crust is nicely browned and the filling set, but with still a jiggle to it in the centre.
Step 6: Cool the pie to room temperature, then chill for at least three hours before serving.
Step 7: The pie can be served chilled or warmed in a 300°F for 10 minutes.
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