Gather the ingredients - * Pumpkin puree * Eggs * Heavy cream * Vanilla extract * Brown sugar * Pumpkin pie spice
Transfer the pie crust to a 9" pie pan. Trim any excess crust with scissors and crimp or flute the edge. Poke the bottom of the pie a few times with a fork.
In a large bowl, whisk together the pumpkin puree and brown sugar.
Add the eggs, vanilla extract, and pumpkin pie spice. Whisk to combine.
Slowly add the heavy cream, whisking constantly. Continue to whisk until the cream is fully incorporated into the pumpkin mixture.
Transfer the filling to the prepared pie crust and bake for 55-60 minutes, or until the crust is golden brown and the center of the pie barely jiggles when shaken.
Bake the decorative pie crust pieces for 20-25 minutes, or until golden brown and crisp.
Slice the pie and serve!