How to Make It
Preheat oven to 350°F. Spray a 9-inch glass pie plate with cooking spray; set aside.
In a large bowl, whisk together granulated sugar, brown sugar, flour, salt, and spices until well combined. Add evaporated milk, half-and-half, and eggs; whisk until sugar is dissolved and eggs are fully incorporated. Add pumpkin and whisk until the mixture is completely homogenous.
Pour filling into prepared pie plate. Set pie plate inside a large roasting pan that the pie plate can sit in evenly, such as a 10- x- 15-inch roasting pan. Fill the roasting pan with hot water until it comes three-quarters up the side of the pie plate. Bake until the filling is set and does not jiggle in the center when tapped, 55 to 60 minutes. Carefully remove the roasting pan from the oven. Remove pie plate from roasting pan and allow to come to room temperature before chilling for at least 1 hour.
Slice pie filling and serve with freshly whipped cream and grated nutmeg, if desired.