Whisk eggs and both sugars together until smooth.
Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt.
Stir until well blended.
BAKE THE PIE
Heat oven to 375 degrees F.
Transfer pie shell to a baking sheet.
Pour pumpkin filling into the pie shell.
Bake 45 to 60 minutes or until a toothpick plunged into the centre of the pie, comes out clean.
Rotate once or twice during baking.
If the top of the crust becomes too dark, cover with a thin strip of aluminum foil.
Cool on a wire rack for 10 minutes and serve warm or cool for 2 hours until room temperature.
Cut into 6 wedges and add homemade whipped cream or ice cream.
Makes 1 (9-inch) pie