Step 1. Preheat oven to 350 degrees. Remove the pie crust from the refrigerator and let it come to room temperature for easier unrolling.

Step 2. Remove eggs and cream from the refrigerator and let them come to room temperature while preparing the crust.

Step 3. Unroll the pie crust, and dust each side very lightly with a small amount of flour (about 1 or 2 teaspoons)—press the crust in a 9-inch pie plate, folding excess under to form an edge. Chill in the refrigerator while making the filling.

Step 4. In a large bowl, whisk together canned pumpkin, eggs, both sugars, heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, flour, and salt until smooth.

Step 5. Remove the prepared crust from the fridge and pour the filling into the pie crust. Place the pie on a sheet pan.

Step 6. Bake for about 45 minutes or until (a 2-3" circle) in the center of the pie is still a bit jiggly when you gently shake the pan. At this point, it is important not to overbake the pie. 5. Turn the oven off and leave the oven door open for about 10-15 minutes. The pie will continue to bake gently, but this will help with the filling not pulling away from the sides of the crust as it cools and will also help the pie not to crack.

Step 7. Remove the pie from the oven and cool on a wire cooling rack.

Step 8. Serve with homemade whipped cream or cool whip.