Spiced Pumpkin Pie

I love this pumpkin pie recipe.  It's has lots of spice, a dark color from the molasses and a smooth texture.  The big sign for me if this is baking correctly is how much the sides puff.  They should raise up about 1 inch above the center height.

2/3 cup packed brown sugar
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 1/2 cups canned pumpkin
2 tablespoons mild flavored molasses
3 large eggs
1 cup heavy cream
1 9-inch crust, frozen (see Mom's Pie Crust recipe)

Place baking sheet in oven and preheat to 450 degrees F.  Whisk first 8 ingredients together in a large bowl to blend.  Whisk in pumpkin, molasses, eggs and then cream.  Pour mixture into frozen crust. Place pie on preheated baking sheet in oven.  Bake 10 minutes.  Reduce heat to 325 degrees F and bake until sides puff and center is just set (no jiggling), about 40-50 minutes.  Cool.  Serve at room temperature.