Preheat oven to 425. Mix sugars, salt and spices and lemon zest in a large bowl.
Beat the eggs and add to the dry ingredients.
Stir in pumpkin puree. Stir in cream. Whisk all together until well incorporated.
Pour into a pie shell and bake at 425 for 15 minutes. Reduce heat to 350 and cook for another 40-50 minutes or until a knife comes out clean. Cool for 2 hours. Serve with whipped cream. Makes 1 pie.