Preheat your oven to 350°F / 175°C.

In a large bowl, whisk together 1 whole egg and 3 egg yolks.

Mix in the white sugar, brown sugar, vanilla extract, pumpkin pie spice, and a pinch of salt.

Stir in the pumpkin purée and cream until the filling is smooth and fully combined.

Place the thawed pie crust into a pie dish if needed, then poke a few holes in the bottom with a fork to help prevent bubbling.

Pour the pumpkin filling into the crust and smooth the top.

Bake until the pie is fully set and the center is no longer jiggly.

Let the pie cool completely before slicing so the filling can set properly.