1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie pan. If using homemade crust, gently press it in without stretching. Chill while you prepare the filling.
2. In a medium bowl, whisk together the pumpkin puree, sugar, flour, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
3. In a separate bowl, beat the eggs and egg yolk lightly. Slowly whisk in the heavy cream, milk, and vanilla extract.
4. Combine the wet ingredients with the pumpkin mixture, whisking gently until fully incorporated. The filling should be creamy and thick.
5. Pour the filling into the chilled pie crust, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
6. Bake in the preheated oven for 50-60 minutes. The edges should be set, and the center will have a slight wobble—like gelatin that’s just firming up. This wobble is key to a creamy texture.
7. Remove the pie from the oven and let it cool completely on a wire rack. Then refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the filling set fully.
8. Before serving, bring the pie to room temperature for about 20 minutes. This softens the creaminess and makes each slice melt in your mouth.

One thing Mama Lu taught me was patience—never rush a pie’s cooling time. I remember sitting on the porch swing, watching that pie cool as the afternoon sun dipped low. The anticipation made the first bite all the sweeter.