Preheat the oven to 425°F (220°C).

Unroll the single pie crust and carefully place it into a 9-inch pie plate. Crimp the edges as desired.

Whisk the 2 large eggs in a large bowl.

Add the 1 can (15 oz) pumpkin puree, 3/4 cup granulated sugar, 1/3 cup brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1 teaspoon vanilla extract, and 1/8 teaspoon sea salt to the bowl with the whisked eggs.

Mix thoroughly until all the ingredients are well combined and the mixture is smooth.

Pour in the 1 cup heavy whipping cream and gently stir until just blended into the pumpkin mixture.

Carefully pour the pumpkin pie filling into the prepared pie crust.

Bake in the preheated oven at 425°F (220°C) for 15 minutes.

Reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 40-50 minutes, or until a knife inserted near the center of the pie comes out clean. The crust should be golden brown.

Cool the pumpkin pie completely on a wire rack for at least 2-3 hours to allow the filling to fully set.

Serve chilled, topped with whipped cream for serving.