- Preheat the oven to 425 degrees. In a large bowl, mix the Organic Pumpkin Puree, heavy cream and half and half. Add the salt, sugars, eggs, and spices and mix again until smooth. Pour the entire mixture into an unbaked (do not prick the bottom or you'll lose your custard) pie shell.
- Bake at 425 for 15 minutes then immediately turn the heat down to 350 degrees and continue baking for 45-55 minutes or until the pie is puffed up and barely moves in the center. You may want to place tin foil around the crust the last 20 minutes if it it getting too brown. Place the pie on a wire cooling rack and allow to sit without touching for 2 hours to set up. Serve with fresh whipped cream or powdered sugar.