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Preheat oven to 425°F (220°C). Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling. Set aside.
Whisk eggs and all of the sugars together until smooth. Add pumpkin puree, cream (or evaporated milk), vanilla, cinnamon, ginger, cloves, nutmeg and salt. Mix to combine well.
Place prepared pie shell onto a baking sheet. Pour filling into shell and bake pie for 15 minutes.
Reduce oven temperature to 350°F (175°C) and bake for a further 50-55 minutes, or when a knife tip inserted in the middle comes out relatively clean but still a little wet. The centre of the pie should be a little jiggly like jello.If the edges of the crust start to become too dark, cover with a thin strip of foil.
Transfer to a wire rack and let cool for 2 hours. (The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten while it cools.)
To store: Cover room temperature pie loosely with plastic wrap. Refrigerate for up to 3 days.