Preheat oven to 375°.
Prepare pie crust, apply an egg wash and partially blind bake, and let cool.
Whisk the pumpkin, eggs, and brown sugar until well combined.
Add the cornstarch, salt, spices, cream and milk.
Vigorously whisk until everything is combined.
Pour filling in prepared pie crust, cover the edges of the pie crust with tin foil, or use a pie crust shield.
Bake for 50 minutes, then check for doneness, then 55 minutes, then 60, etc. until the center is almost set, a small part of the center will be wobbly, that's ok.
Transfer pie to wire rack and allow to cool completely for at least 3 hours.
Chef's notes: Pie dish needs to be at least 1 ½" deep. You can substitute 1 ¼ C evaporated milk or Half & Half for the cream and milk. See notes under the Pecan Pie recipe for instructions for blind baking a pie crust.