Preheat oven to 375°F. Place the pie crust into a 9-inch pie pan, pressing it gently into the bottom and up the sides. Bake for 10 minutes, then remove and let it cool slightly while you prepare the filling.

In a stand mixer bowl (or large mixing bowl with a hand mixer), combine the pumpkin, granulated sugar, brown sugar, eggs, vanilla, cinnamon, and pumpkin pie spice. Beat until well blended.

Set the mixer to low speed. Gradually pour in the milk and ½ cup of the heavy cream, mixing until the filling is smooth and evenly combined.

Pour the filling into the cooled pie crust. Bake for 40-45 minutes, or until the edges are set and the center has a slight wobble.

Transfer the pie to a wire rack and allow it to cool completely to room temperature. Refrigerate for at least 3 hours to fully set.

When ready to serve, whip the remaining ¾ cup heavy cream until soft peaks form. Spread over the chilled pie, then dust with ½ teaspoon cinnamon.

Serve and enjoy!