Preheat your oven to 400°F (200°C). Roll out your ready-made pie crust and fit it into a 9-inch pie dish. Prick the bottom with a fork and bake for 10–12 minutes until lightly golden.

In a large mixing bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, clove, and a pinch of salt. Whisk until smooth.

Crack in the eggs and pour in the cream, whisking until creamy and well blended.

Pour the filling into the pre-baked pie crust and spread it evenly.

Lower the oven temperature to 350°F (175°C) and bake for 40–50 minutes until the filling is set and a toothpick comes out clean.

Remove the pie from the oven and let it cool at room temperature for at least 2 hours.