Preheat the oven to 425 degree F. Set out a deep-dish pie pan. Roll and fit a pie crust down into the pie pan. Crimp the edges of the crust around the top. Refrigerate the crust until ready to fill. (You can also make a pie crust leaf garnish with leftover dough. Roll and cut the dough. Place the leaves on a baking sheet and bake for 5 minutes.)
Set out a large mixing bowl. Combine the pumpkin puree, heavy cream, sugar, eggs, pumpkin pie spice, vanilla, and salt. Whisk until smooth.
Pour the filling into pie shell. Bake the pie on the lowest rack, at 425 degrees F, for 15 minutes.
Reduce the temperature to 350 degrees F. Continue baking the pie for another 40-45 minutes, or until knife inserted near the center comes out clean. If the crust starts looking dark, place a piece of foil loosely over the top and continue baking.
Cool on wire rack, then chill. Serve at room temperature or cold. Serve with fresh whipped cream.
Looking for a Dairy Free or Gluten Free option? For Dairy Free – Use a pie crust made with vegetable shortening instead of butter. Use coconut cream or cashew cream instead of heavy cream.For Gluten Free – For a gluten free version, use a store-bought GF pie crust, or make homemade gluten free pie crust using a GF 1-to-1 baking mix instead of wheat flour.