Jane's Pumpkin Pie

Jane made a pumpkin pie using a recipe adapted from Martha Stewart:
Ingredients
1 can (15 ounces) solid-pack pumpkin
1 cup heavy cream
3/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Additional cinnamon and ginger to taste
2 large eggs, lightly beaten
Graham cracker crust
Whipped cream, for serving (optional)

Directions

1. Preheat oven to 325 degrees.
2. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon,and ginger and eggs in a large bowl. Pour filling into prepared piecrust. Place dish on a rimmed baking sheet.
3. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 65 to 70 minutes. Transfer to a wire rack, and let cool completely.
4. Refrigerate, uncovered, for at least 6 hours. (Pie can be refrigerated for up to 2 days.)
5. Serve chilled, topped with whipped cream if desired.