Preheat the oven to 375 degrees. Roll out the pie crust and line a deep 9 inch pie pan with it. Fold under the edge of the crust and pinch the edges to create a decorative boarder.
Place a piece of aluminum foil over the crust, making sure the entire bottom is covered, and fill the pan with loose change. (The foil will protect the crust from the coins) Bake for 25 minutes. After removing the curst, turn the oven up to 400 degrees to bake the pie.
While the crust is baking, combine the pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in the blender and blend until fully combined.
Pour the pumpkin mixture into a medium saucepan and heat until it just begins to simmer and turns shiny. Slowly whisk in the heavy cream and whole milk.
Blend the four eggs in the blender (no need to rinse it first), until smooth. Add a small amount of the hot pumpkin mixture to the eggs and blend, then add the remainder of the pumpkin mixture. Pour into the hot pie crust. (Do not overfill. If you have filling left, wait and five minutes into baking your pie see if you can add more.)
Bake for 30 minutes or until the edges of the pie are lightly cracked and the center still wiggles slightly. Allow to cool before serving. The pie can be wrapped and refrigerated for up to 2 days.
Please note that the time prep and cook time do not include the time it takes to prepare the crust or allow the pie to cool and come to room temperature.