• Preheat the oven to 400°F (204°C).
• In a large bowl: combine pumpkin puree, brown sugar, salt, cinnamon, nutmeg, clove, heavy cream and 1 egg; whisk until smooth. Add the other eggs one at a time while continuing to whisk.
• In a 9.5" pie pan: roll out the crust, place it in the pan and press the edges with your fingers together (see video for reference).
• Pour the pumpkin mixture into the pie shell.
• Bake the pie for 15 minutes, then reduce to 350°F (176°C) and bake another 45 minutes or until the mixture has set in the center. If the crust begins to get too dark, cover with aluminum foil. Cool for 2 hours.

Serve room temperature.

Cover the leftover in the refrigerator up to 5 days.