This crispy pumpkin pie features a smooth, warmly spiced filling baked in a chilled crust and finished with a crunchy sugar topping. It is best served chilled for a firm slice and a lightly crisp surface.
Preheat the oven to 375°F (190°C). Place a baking sheet on the middle rack to heat while the oven preheats.
Fit the chilled pie crust into a 9-inch pie dish. Crimp the edges as desired, then chill the crust for 10 minutes while you make the filling.
In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, heavy cream, milk, cinnamon, ginger, nutmeg, cloves, salt, cornstarch, and melted butter until smooth.
Pour the filling into the prepared crust. Sprinkle the coarse sugar evenly over the top to help create a crisp, lightly crunchy surface.
Carefully place the pie on the hot baking sheet in the oven. Bake for 45 to 55 minutes, until the edges are set and the center is slightly jiggly but not liquid.
If the crust browns too quickly, cover the edges loosely with foil during the last 15 minutes of baking.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. The filling will continue to set as it cools, and the top will become firmer and crispier.
Chill the pie for an additional 1 to 2 hours before slicing for the best texture. Serve cold or at cool room temperature.
Notes
For the crispiest finish, make sure the pie is fully chilled before slicing. If desired, use a pie shield or foil to protect the crust edges during baking.