Roll out the chilled pie crust; carefully place the dough into a 9-inch pie dish. Trim the extra overhang of the crust using a sharp knife, then crimp the edges using a fork or your fingers.
Bake for 10 minutes, then let it cool down while making the pie filling.
Whisk eggs, pumpkin puree granulated sugar and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, heavy cream, and milk, whisk until everything is well combined and the mixture is smooth.
Pour the filling over the pie crust and bake for 40-45 minutes or until the centre of the filling is set.
Once done, transfer it to a wire rack and let it cool down. Decorate with whipped cream and cherries.
If you are going to make your own pie crust, use a mix of shortening and butter so you get the most buttery, tender, flaky pie crust.
Make sure that the amount of milk you have added is of the exact measure to avoid a lumpy and gooey mass for the filling.