Roll out the pie crust and transfer it to a well-buttered 9-inch pie pan. Trim and crimp the edges, refridgerate until oven is ready.

Preheat the oven to 425 degrees F (220 C). To pre-bake, line the chilled crust tightly with aluminum foil and fill it with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and foil, and bake for 5 minutes more. Remove from the oven, place on a baking sheet, and set aside. Leave the oven on, but turn down the heat to 375 degrees F (190 C).

Prepare the filling. In a blender or using an immersion blender in a pot combine the pumpkin purée, granulated sugar, brown sugar, salt, spices, and molasses. Blend until the brown sugar is completely incorporated.

Transfer the pumpkin mixture to a medium saucepan set over medium-high heat. Stir frequently until you see wisps of steam rising, then stir continuously until the mixture is very steamy and makes a slight bubbling sound when you pause for a second about 5 minutes.

Remove the pan from the heat, then whisk in milk and cream. This should cool the mixture to room temperature. 

Whisk in the eggs and vanilla well.

Pour the warm pumpkin mixture into the pre-baked pie crust. Carefully transfer the baking sheet with the pie to the oven. Alternatively you can fill the pie crust in the oven to get the max fill.

Bake for 50 to 60 minutes, until the pie puffs slightly in the middle, but still jiggles when you gently shake the pan. You may also see small cracks in the outer part of the pie and some bubbling around the edge. Check the pie every 15-20 minutes and cover the crust with a ring of foil when it is deep golden brown.

Let the pie cool to set fully, I prefer to refrigerate it before enjoying. Enjoy!