Preheat the oven to 350°F (175°C).

In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves until smooth.

Whisk in the heavy cream and milk until fully combined.

Pour the filling into the pie crust.

Cover the crust edges with foil or a pie crust shield to prevent over-browning, then bake for 50-55 minutes, until the center is just set.

Cool completely before slicing, and serve with whipped cream or vanilla ice cream if desired.