Preheat the oven to 425 degrees. In a large bowl, whisk the pumpkin puree, heavy cream and half & half. Add the salt, white sugar, brown sugar, eggs, cinnamon, nutmeg, cloves and ginger. Whisk until fully incorporated and smooth. Pour the mixture into the unbaked pie shell.

Place the pie onto a baking sheet and place in the oven and bake at 425 degrees for 15 minutes. Immediately, reduce the heat to 350 degrees and continue to bake for 45 to 55 minutes. The pie will be done once it has puffed up and set with little movement in the center.

Place the pie on a cooling rack and allow to cool for 2 hours.

Serve with whipped cream.

Store pie in the refrigerator.