Preheat oven to 425°F (220°C). Roll out your pie crust and fit it into a 9-inch pie dish. Refrigerate while you make filling.

In a bowl, whisk pumpkin purée, dark brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, cloves, cardamom (if using), and lemon zest. You’ll feel the pumpkin filling smooth out and smell that signature pumpkin spice aroma.

Crack in the eggs plus the extra yolk. Whisk until the mixture looks glossy and uniform.

Stir in the heavy cream. The filling will look silky.

Pour filling into chilled pie crust. Set pie dish gently on a baking sheet to catch any drips.

Bake at 425°F for 15 minutes. Then reduce oven to 350°F (175°C) and bake another 35 minutes. When center just jiggles slightly, pie is done.

Cool on a rack for at least 2 hours before slicing. A fully set pumpkin pie means perfect texture.