Preheat oven to 400°F (200°C) for roasting the pumpkin and later for baking the pie.
Cut the pumpkin in half, remove seeds, and roast face-down on a baking sheet until tender.
Scoop out the flesh once cooled and purée until smooth.
Roll out your pie crust, place in a 9-inch dish, and blind-bake for 10-12 minutes until light gold; set aside to cool.
Lower the oven temperature to 350°F (175°C) for the custard bake.
In a large bowl, whisk the eggs with both sugars until well combined.
Stir in the pumpkin purée, cinnamon, ginger, cloves, and sea salt.
Gradually whisk in the heavy cream until the mixture is uniform and smooth.
Pour the filling into the prepared crust.
Bake at 350°F for 55 minutes or until the edges are set and the center has a slight jiggle.
Allow to cool completely on a wire rack before slicing to ensure the custard sets properly.