Pumpkin Pie

2 cups cooked or canned pumpkin
1 cup whipping cream
2 eggs
1/2 cup dark brown sugar, firmly packed
4 T. light corn cyrup
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
single pie crust

Preheat oven to 400°. Place pie crust in pie pan. Prick bottom with fork and line with crumpled wax paper. Fill with pie weights and bake 12 minutes. Remove paper and weights. Reduce heat to 375°. Beat together pie ingredients. Pour into shell and bake until set, about 45 minutes.