Preheat your oven to 425°F (220°C). Roll out the 1 unbaked pie crust into a 9-inch deep-dish pie pan, crimp the edges neatly, and chill in the refrigerator while preparing the filling.

In a large mixing bowl, whisk together 3/4 cup dark brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1/2 teaspoon fine sea salt until lump-free.

Add 2 large eggs and 1 large egg yolk to the spiced sugar. Whisk vigorously for about 1 minute until the mixture looks smooth and pale.

Whisk in 1 can (15 oz) pure pumpkin puree and 1 teaspoon pure vanilla extract until fully incorporated.

Gradually pour in 1 cup heavy whipping cream, whisking gently until you have a smooth, silky custard filling.

Pour the pumpkin filling into the chilled pie crust, smoothing the surface with a spatula if needed.

Bake at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for 40 minutes, until the crust is golden and the center wobbles slightly like gelatin when gently shaken.

Transfer the pie to a wire cooling rack and cool completely at room temperature for at least 2 hours to allow the custard to set before slicing.