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.