Prebake and cool your pie crusts. There should be directions on the package, but what I do is preheat my oven to 425 degrees F and let the crusts set on the counter while the oven is preheating (about 20 minutes). When the crusts have thawed, take a fork and poke the bottom and sides of the crust. This will keep it from ballooning up while baking. Bake for 10-12 minutes. Remove from oven and let cool while getting the filling together.
Turn your oven down to 350 after you've baked your crust.
In a large bowl mix your light brown sugar, flour, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves together. Set aside.
In a medium size bowl whisk your pumpkin, whole milk, heavy cream, and eggs together until incorporated.
Add your wet ingredients into your dry ingredients.
Whisk until well incorporated.
Pour evenly into each of your 2 pre-baked and cooled pie crusts. If using deep dish this will only fill 1.
Place your pies onto a baking sheet and bake for 40-50 minutes in your preheated oven. The middle will be set and they will be slightly darker when done.
Remove from oven and let cool on the baking sheet for 15 minutes.
Move to a cooling rack to cool completely (about 2 hours).
If there is any left over store it in the fridge.