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Preheat the oven to 350 degrees.
Pulse graham crackers and brown sugar in a food processor into a fine crumb.
Simultaneously, pour in the melted salted butter and pulse the graham cracker mixture until the butter is combined.
In a 9 or 10 inch pie dish, press the graham cracker mixture into the bottom and up the sides. Bake for 7-8 minutes.
While the pie crust bakes, make the filling. Add the pumpkin, buttermilk, eggs, unsalted butter, brown sugar, granulated sugar, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. Mix together the filling until well combined.
Pour the pumpkin filling into the pre-baked crust.
Use a spatula to smooth out the filling gently.
Bake for 45-55 minutes depending on the size of your pie dish. Cover the edges of the pie with foil or a pie crust shield at the 25-30 minute mark.
Remove from the oven and cool on a wire rack for 2-3 hours. Cover and transfer to the refrigerator once cooled. Serve with whipped cream.