Mix brown sugar, cinnamon, mace, and salt, then add eggs.

Blend in pumpkin with an electric mixer.

Stir in cream, and evaporated milk until smooth.

Pour into an unbaked 10-inch pastry shell.

Shield crust edges with foil to prevent burning.

Bake at 450ºF for 20 mins, then at 350ºF for 25 mins.

Ensure the pie is cooked with a clean toothpick test.

Cool on a rack, and serve with ice cream or whipped cream.