Preheat the oven to 350°. On a lightly floured surface, roll out the pie dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate and trim the overhang to 3/4 inch. Fold the dough under itself and crimp decoratively; refrigerate the pie shell for 10 minutes.
Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes. Let cool slightly.
In a medium bowl, whisk the eggs with the sugar, cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree, then the cream. Working near the oven, pour the filling into the crust. Bake for about 45 minutes, until the custard is set. Let the pie cool on a rack.
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Review Body: Canned pumpkin is anything but...forget the ingredients on the label, canned pumpkin is mostly squash and any pumpkins in it are 'seconds'. Go to the farmers market and buy a pie-pumpkin, cut it in half and seed it (save those seeds!) and bake it in a water bath. Also, saute your spices and use freshly ground tapioca instead of the ubiquitous cornstarch...this is pie, not stir-fry.