Preheat oven to 190 degrees C. Grease a tart tin with a removable bottom. Roll out the pastry dough on a lightly floured surface and place in the tin so the dough covers the sides. Trim excess and place in the fridge for 30 minutes.
Meanwhile, in a bowl beat the brown sugar, icing sugar and eggs until foamy. Add the pureed pumpkin, cream, maple syrup, cornflour, cinnamon, ginger, nutmeg, cloves and salt then mix until smooth.
Fill the pie crust with the pumpkin mixture. Smooth the top with a spatula, then bake 45-50 minutes. Let cool and unmold the pie. Refrigerate an hour before serving.