1. On a lightly floured work surface, roll 1 piece of chilled dough with a rolling pin into a 12" circle about ⅛" thick.
2. Transfer dough to a 9" pie plate; trim edges, leaving about 1" hanging over the edge. Tuck overhanging dough underneath itself to form a thick edge that is even with the rim; flute the edge, if desired. Freeze crust for 30 min.
3. Preheat oven to 400°.
4. Put a piece of parchment paper or foil over the pie shell; fill with dried beans or pie weights. Place pie plate on a baking sheet on the center rack of the preheated oven; bake until set (about 20 min.).
5. Remove from oven; remove parchment and beans. Continue baking until crust is light golden-brown (about 10 min. more).
6. Set pie plate aside on a wire rack to cool.
7. Reduce oven temperature to 375°.
8. In a medium mixing bowl, toss potatoes with oil until evenly coated. Sprinkle evenly with spices and salt; toss to coat.
9. Transfer potatoes to a parchment-lined baking sheet; roast until edges are browned and potatoes are fork-tender (20-25 min.), turning once.
10. Remove from oven; let potatoes cool to room temperature.
11. Reduce oven temperature to 350°.
12. Transfer potatoes to a food processor; pulse until smooth.
13. Add brown sugar, cream, eggs, butter and vanilla; process until very smooth and creamy.
14. Return pie plate to the baking sheet; pour in the filling (do not overfill). Bake until center of pie is still slightly loose (about 50-60 min.). If the edge of the crust gets very dark, cover edges only with aluminum foil or a pie shield.
15. Remove pie from oven; set on a rack to cool.
16. Serve slightly warm or at room temperature; top with whipped cream.

Tasty Tip:

• You can substitute any prepared pie crust dough recipe or refrigerated prepared pie crust for the Perfect Pie Crust recipe.