Line your deep dish pie crust with your 9 inch pie crust.
Preheat oven to 400.
In your small pot, combine pumpkin, sugar, cinnamon, ginger, nutmeg, cloves and salt.
Heat over med-low heat, stirring often until bubbly.
Remove from heat.
In your microwave safe dish, warm heavy cream about 60 to 90 seconds, until warm and slightly steamy.
In your smaller mixing bowl, whisk eggs.
Slowly whisk warmed cream into the whisked eggs.
Pour pumpkin mixture into larger medium mixing bowl, and whisk egg mixture slowly into pumpkin mixture.
Pour into your prepared pie pan.
Bake for 15 minutes.
Then reduce oven temperature to 350 and continue baking 40 minutes. When done, filling should be puffed up and slightly jiggly in the middle when shaken.
Remove from oven and allow to cool completely on wire rack.
