Steps:

1. Prepare the pumpkin puree:

If using fresh pumpkin, cut it open, remove the seeds, and steam it for about 20 minutes. Then blend the steamed pumpkin into a puree. If using canned pumpkin puree, you can use it directly.

2. Make the pie crust:

If using store-bought crust, press it into the pie dish and smooth it out. If making it from scratch, mix butter and flour until crumbly, then add ice water and sugar to form dough. Roll it out into a thin sheet and lay it in the pie dish, trimming the edges. Chill the pie dish in the fridge for about 30 minutes.

3. Prepare the pumpkin filling:

In a large bowl, mix the pumpkin puree, white sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Stir until well combined. Add the beaten eggs and stir. Finally, add milk, heavy cream, and vanilla extract, mixing until the filling is smooth.

4. Pour into pie crust:

Preheat the oven to 220°C (about 425°F). Pour the pumpkin filling into the prepared pie crust and smooth the top.

5. Bake the pumpkin pie:

• First, bake the pie at 220°C for 15 minutes.

• Then reduce the temperature to 175°C (350°F) and continue baking for 45-50 minutes, until the center is set (a toothpick inserted in the center should come out clean).

6. Cool and enjoy:

After baking, remove the pie and place it on a cooling rack to cool to room temperature. You can sprinkle cinnamon powder or add whipped cream on top before serving.

Total Time:

• Preparation time: About 30 minutes

• Baking time: About 1 hour (15 minutes at high temperature + 45 minutes at low temperature)

• Cooling time: At least 30 minutes

The entire process takes around 2 hours, and the pie tastes even better once cooled!