Preheat the oven to 350 degrees F. Cut the pumpkin in half, scrape out the seeds with a melon baller, then bake on a sheet pan for about 1 hour until fork tender. Scoop out all the pumpkin from the skin, and puree in a food processor until smooth. Measure out two cups of pumpkin puree, and set aside for later. (By the way, if you wish to have a thicker, denser pumpkin pie, let the pumpkin puree strain in a colander lined with cheesecloth or a damp, thick paper towel for an hour or so, to remove some of the water from the pumpkin puree).
Bump the oven heat up to 400, and place your pie crust in a standard 9-inch pie plate. Blind bake the pie crust for 20 minutes, and be sure to either prick the dough all over with a fork, or fill the pie crust with a piece of parchment weighted down with pie weights, to keep the crust from bubbling up as it bakes.
While the crust parbakes, make the pumpkin pie filling. Place 2 cups of the pumpkin puree, heavy cream, sugar, cinnamon, salt, ground ginger, ground nutmeg, ground cloves, eggs, and egg yolks in a bowl and whisk until smooth.
Remove the par baked crust from the oven, and turn the heat back down to 350. Place the pumpkin pie filling into the par baked pie crust and place it in the oven (yes, you are starting the pie out at an elevated oven temperature, that’s intentional), and bake the pie for 45-50 minutes (you know it’s done when you jiggle the pan, the center part of the pie jiggles, but doesn’t look liquidy). Let the pumpkin pie cool at room temperature for at least 2 hours before eating (this part is important). This will help set the texture of the pie and let the flavors develop a bit. Enjoy!