Make the pastry crust as directed in Standard Pie Crust recipe.
Combine the pumpkin, 3/4 cup of the heavy cream, 2 whole eggs, brown sugar, cinnamon, cloves, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, ginger and salt. Beat until smooth.
Pour filling into pre-baked crust and bake until the filling is set, 35 to 45 minutes. If the crust browns before filling, cover with a strip of foil.
Combine granulated sugar, remaining spices in a heavy saucepan. Add milk and yolks; whip until smooth. Bring to a boil over medium heat, stirring constantly, and boil 2 minutes. Add vanilla, pour in a bowl. Press plastic wrap directly onto pastry cream.
Beat remaining cup of cream until it holds stiff peaks. Fold into pastry cream. Smooth over baked pumpkin filling. Refrigerate if not served immediately.
