Adapted from joyofbaking.com
2 eight-inch pie crusts, thawed
6 large eggs
2 cups fresh pumpkin meat, shredded
1 cup heavy cream
1 cup light brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1. In a large bowl, lightly whisk the eggs. Add the remaining ingredients for the filling and stir to combine. Pour the mixture into the pie crusts and place on a large baking pan to catch any spills.
2. Bake the pie for about 45 minutes or until the filling is set and the crust has browned (the center will still look wet). Place the baked pie on a wire rack to cool. Serve at room temperature, with whipped cream if you’re into that stuff.