Adjust the oven rack to the lower-middle position and preheat the oven to 375°Bake the piecrust for 10 minutes, and set it aside to cool slightly.

In a medium bowl combine the pumpkin puree, brown sugar, vanilla extract, spices, and salt. Whisk until well incorporated. Transfer the filling mixture to a 2- to 3-quart saucepan, bring it to a sputtering simmer over medium heat, and cook, stirring constantly, until it’s thick and shiny, about 5 minutes. (This step takes the "canned" flavor out of the pumpkin and blooms the spices.) Pour the filling back into the bowl and cool until just warm to the touch.

In another bowl, mix together the half-and-half and the eggs. Whisk until well incorporated, then mix in the cooled filling until combined.

Pour the filling into the pie shell to just below the edge; do not overfill. (Feel free to bake any extra filling in a ramekin alongside the pie.) Bake the pie for 35 to 40 minutes, or until the filling is puffed and firm and the center jiggles just slightly. If the crust starts to get too brown during baking, cover the areas in question with strips of aluminum foil.

Cool on a wire rack for at least 1 hour and then serve, or refrigerate for up to a week after the pie is completely cool.