• Preheat the oven to 375º Fahrenheit.
• Add and whisk the canned pumpkin puree, brown sugar, and eggs in a large bowl until smooth. Add and blend the pumpkin pie spice, cinnamon, and salt into the pumpkin mixture.
• Slowly add the heavy cream to the pumpkin mixture, about ¼ cup at a time, until well combined.
• Add the pie crust to a pie dish and pour the pumpkin mixture over the crust. Do not fill to the top. - See Notes section below.
• Bake the pie for 50 - 60 minutes or until cooked through. The pie is done when it starts to pull away from the edges and is mostly firm. It may be slightly jiggly in the middle, but will set as it cools. You can also test for doneness with a toothpick. - See Notes section below.
• Let the pie cool at room temperature for at least 2 hours or for best results chill the pie in the refrigerator overnight .

OPTIONAL - Leaf Decorations

• Roll out a 9-inch pie crust.
• Dust the top with the cinnamon and sugar. Use leaf or other Fall-shaped cookie cutters to cut shapes in the crust. Transfer the shapes to a parchment-lined baking sheet.
• Bake the shapes for about 15 minutes or until cooked through and golden brown. Let the shapes cool and use them to decorate the pie or served slices.