Prepare the pie crust. Place it in your baking dish and tuck in the edges with your fingers to make the ridges. Cover the edges with foil and fill it with pie weights or dried beans then pre-bake for 5-10 minutes.
In a medium bowl mix together the pumpkin purée, eggs, brown sugar, cinnamon, ginger, nutmeg, salt, cloves, heavy cream, and milk until everything is combined.
Pour the pumpkin mixture into the pie crust. Don't overflow it. Keep the edges covered.
Bake for 55-60 minutes. 10- 15 minutes near the end of baking remove the foil and let the crust get brown. Keep checking with a toothpick till it comes out clean.
Transfer to a wire rack and cool for 2 hours. Garnish with pecans, dried cranberries, and pumpkin seeds.