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Parbake the pie crust in a 9-inch pie plate at 425°F for about 20 minutes with pie weights or rice
Remove pie weights and poke a few holes in the crust with a fork
Reduce oven temperature to 325°F and continue baking the crust until golden brown, about 25 minutes
Brown 5 tablespoons of butter in a saucepan over medium heat, stirring frequently
Remove from heat and add ⅓ cup honey, then return to heat and bring to a boil for a couple of minutes until darkened
Remove from heat and slowly add ¾ cup heavy cream, stirring until smooth
In a bowl, whisk together 4 large eggs and ¼ cup dark brown sugar until slightly lightened
Add 1 (15 oz) can of pumpkin puree to the egg mixture
Add 2 teaspoons cinnamon, 1 ½ teaspoons ginger, ½ teaspoon allspice, ½ teaspoon nutmeg, and ¼ teaspoon cloves, whisking well
Slowly stream in the hot honey-cream-butter mixture while whisking to temper the eggs
Pour the filling into the pre-baked pie crust
Bake at 325°F until the entire surface is puffed and slightly domed with a slight wobble in the center, approximately 40-50 minutes
Cool the pie gently in the oven
Serve with softly whipped cream and fresh grated nutmeg