In a small bowl, whisk together the flour, cinnamon, salt, ginger, nutmeg, cloves, cardamom, and black pepper, if using, until well combined.
In a large bowl, whisk together the pumpkin puree, the Redpath® Golden Yellow Sugar, and the spice mixture until thoroughly blended. Whisk in the lightly beaten eggs and vanilla extract. Set aside to allow flavours to meld.
In a microwave-safe bowl or measuring cup, heat the cream until warm. Alternatively, heat cream in a small saucepan over medium heat until it just begins to steam; do not simmer.
Gradually add the warm cream while carefully stirring with the whisk until the mixture is creamy and smooth.
Place the prepared crust onto a rimmed baking sheet. Pour the warm pumpkin mixture into the prepared crust.
Place baking sheet into the preheated oven for 10 minutes at 450°F (232°C). Rotate pie and lower the oven temperature to 350°F (177°C) and continue to bake for about 45 minutes. The surface of the pie should be set, and the centre should have a slight jiggle when gently nudged.
Carefully remove pie from the oven and place it onto a wire cooling rack to cool completely, and filling is set; about 2 to 3 hours. Place the cooled pie into the fridge to chill and firm up; this will make it easier to slice.
Slice with a sharp chef’s knife. If not serving immediately or if there are leftovers, wrap the pie well and place in the fridge for up to 5 days.