For the crust: Preheat the oven to 350 degrees F.
in a food processor
until very finely ground. Add the brown sugar and butter and pulse until well combined. Pour the crumbs into a 9-inch pie plate
and press evenly into the bottom and up the sides.
Bake until darkened a shade and sizzling, about 10 minutes. Place on a wire rack and let cool completely.
For the filling: Adjust the oven to 325 degrees F. Add the pumpkin puree, half-and-half, brown sugar, eggs and vanilla to a large bowl; whisk until well combined. Whisk
in the flour, cinnamon
, ginger, allspice, cloves and salt. Pour the mixture into the cooled pie crust
Bake until the filling is slightly puffed and just set, 55 minutes to 1 hour. Cool completely on a wire rack, then refrigerate for 1 hour to set.