Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch pie plate and prick the bottom with a fork. Bake for 10-15 minutes until lightly golden.

In a mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, ground cinnamon, nutmeg, ginger, salt, and eggs. Whisk until smooth, then gradually add heavy cream.

Pour the pumpkin filling into the pre-baked crust and bake for 30-45 minutes. The pie is ready when the edges are set but the center is still slightly jiggly.

Allow the pie to cool on a wire rack for at least an hour.

Preheat your broiler. Toss mini marshmallows with melted butter and spread them over the cooled pie.

Broil the pie for about 1-2 minutes until the marshmallows are golden brown, watching closely to prevent burning.

Let the pie cool for an additional 10 minutes before serving. Optionally pair with whipped cream or vanilla ice cream.