Tawny Pumpkin Pie

2 c. pumpkin puree
1 ½ c. heavy cream, coconut milk, or 1-12 oz. can evaporated milk
1/3 c. brown sugar
1/3 c. white sugar (can use less sugar)
½ t. salt
2 eggs
2 t. cinnamon
1 t. ginger
¼ t. nutmeg
¼ t. cloves
¼ t. cardamom
Preheat oven to 425 degrees. Mix sugars, salt, and spices in a large bowl.  Beat eggs and add to the bowl.  Stir in the pumpkin puree. Stir in cream or evaporated milk.  Whisk until well incorporated.  Pour into unbaked pie shell and bake at 425 for 15 minutes.  After 15 minutes reduce the temperature to 350.  Bake 40-50 minutes more, or until a knife insert near the center comes out clean.  Cool.  Delicious with homemade whipped cream with a dash of vanilla.