Preheat the oven to 425°F.
Line a 9-inch pie plate with the dough, trimming the overhang to leave an inch border. Working around the edge, fold the border of dough under itself, crimping as you go to form a decorative edge.
In a medium bowl, stir together the eggs and the pumpkin puree until combined. In a separate small bowl, mix together the sugar, salt and spices, and add to the pumpkin and eggs. Mix to incorporate. Add the cream and stir until well combined. Pour into the unbaked pie shell and bake for 15 minutes. Reduce the oven temperature to 350 degrees F and bake for an additional 50 minutes, or until a toothpick inserted in the center of the pie comes out clean. Remove from the oven and transfer to a wire rack to cool completely before serving.
I often find that the pastry begins to brown more than I would like since the cooking time for this pie is so long. Keep an eye on your pie as it bakes and if the crust starts to color too much, simply put some foil over it.