Preheat the oven to 425°F (220°C).

Place the unbaked pie crust in the 9-inch pie dish, gently press it into the dish, and trim any excess dough.

In a large bowl, whisk together the pumpkin puree, sugar, heavy cream, and evaporated milk until smooth.

Beat in the eggs one at a time until fully incorporated.

Stir in the cinnamon, ginger, nutmeg, cloves, and salt.

Pour the pumpkin filling into the prepared pie crust.

Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.