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After fitting pie crust to a 9 inch pie pan, prick the bottom with a fork and refrigerate until chilled, about 1 hour. If using frozen pie crust, skip this step.
Preheat oven to 350 degrees F. Line crust with aluminum foil or parchment paper. Fill with dried beans or pie weights; bake until edges are starting to turn golden and crust is firm, 15- 20 minutes. Carefully remove foil/parchment paper and pie weights, allow the crust to cool completely before filling.
In a large bowl, whisk together pumpkin, half-and-half, eggs, brown sugar, vanilla, salt, spices.. Pour mixture into cooled pie crust. Bake at 350 degrees F until set, about 1 hour. Cool on a rack at room temperature for at least 1 hour, then refrigerate to cool completely.