Preheat oven to 350 degrees F. Fit the pie crust into a 9-inch pie plate. Trim and crimp edges. Line with parchment paper and pie weights or dried beans. Bake 10 minutes. Carefully remove paper and weights. Bake another 5 minutes. Remove from oven and increase temperature to 400 degrees F.

Meanwhile, place the pumpkin in a medium pot. Cook on medium-high 8-10 minutes, until beginning to look dry and slightly browned, stirring and scraping often. In a medium bowl, combine the sugar, pumpkin pie spice, and salt. Stir into pumpkin. Remove from heat.

In a medium bowl, beat the eggs, cream and milk until well mixed and whisk into pumpkin mixture until smooth. Pour pumpkin filling into pie crust. Bake 35-40 minutes, until filling is just set. Cool completely on wire rack before serving.

Tip: This can be made 1 day ahead and kept, covered, in the refrigerator. Remove from refrigerator at least 1 hour before serving.