1. Preheat oven to 350°F (175°C).

2. Place the unbaked pie crust in a 9-inch pie dish and crimp the edges.

3. In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.

4. Pour the filling into the prepared pie crust.

5. Bake for 50 to 55 minutes, or until the center is set and a knife inserted near the center comes out clean.

6. Allow the pie to cool completely at room temperature, then cover loosely with plastic wrap and refrigerate for at least 2 hours or up to 2 days before serving.

7. Before serving, let the pie sit at room temperature for 30 minutes to enhance flavor and texture.