1 (9-inch) deep dish frozen pie shell, refrigerated pie crust (or make your own)
2 tbsp. real butter, melted
1 cup light brown sugar, firmly packed
1 can (15 oz.) pumpkin puree
3 large eggs
1 cup heavy cream
⅓ cup sour cream
1 tbsp. pumpkin pie spice
2 tsp. vanilla extract
If you are using a frozen pie crust, you may need to partially bake it first. Check the back of the package for instructions. Most frozen crusts just require that you to sit it out on the counter for about 10 minutes before putting any filling into it. Or, if you are using my Wham Bam Pie Crust, just make sure you prick the inside of the crust all around with a fork, then pop it into the fridge to chill while making the filling.
Put your pie crust on a baking sheet. This will make it easier to lift it in & out of the oven.
Preheat oven to 425 degrees F. Using an electric mixer, mix the melted butter, brown sugar, pumpkin puree together until combined.
Add in eggs, heavy cream, sour cream, spices, and vanilla. Mix until thoroughly combined.
Pour batter into the pie shell, taking care not to overfill. Also, to keep the pie crust edges from getting too brown, you can put strips of aluminum foil around the crust edges before popping it into the oven.
You will have some batter left over (about a cup.
Bake for 15 minutes at 425F degrees, then reduce heat to 350F degrees and bake for about 40-50 minutes. Cool to room temperature for 2-3 hours (to allow the pie to finish setting up) then serve with whipped cream.