Preheat oven to 230 degrees C. In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie crust. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 170 degrees C.
In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, nutmeg, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked crust.
Bake in the preheated oven for 40 to 45 minutes, or until filling is set.