Preheat the oven to 350° F and grease a 9" pie plate.
In a medium bowl, combine the ingredients for the crust and mix until it forms a smooth and uniform dough.
Grease 2 large pieces of parchment paper and place the dough in the center of one. Top with the second piece of parchment paper and roll the dough between them to form an approximately 12" circle.
Place the rolled dough onto a baking sheet and place in the fridge for at least 10 minutes to harden slightly.
Once it is chilled slowly peel away the top piece of parchment. Carefully flip the dough over onto the prepared pie plate and gently press it into the plate. Don't worry if it cracks - just use your hands to gently press any cracks back together.
Remove any excess dough from around the rim of the crust and crimp the edges if desired.
Poke holes in the bottom and sides of the crust and bake in the preheated oven for 10 minutes. *note that in this step you are only partially baking the crust. It will bake further when you add the filling, so don't be surprised when it looks underdone.
When the crust is finished baking, remove it from the oven and set aside. Increase the oven temp to 425° F and begin preparing the filling.
In a large bowl mix the sweetener, cinnamon, salt, ginger, and cloves. Add the eggs and pumpkin and mix again. Gradually stir in heavy cream.
Pour the filling into the crust. I recommend using a pie shield or placing a thin strip of aluminum foil around the rim of the pie crust to prevent it from burning.
Bake in the preheated oven for 15 minutes, then reduce the oven temp back to 350° F and bake for an additional 40-50 minutes or until the center is only slightly jiggly and a toothpick inserted into the center comes out clean.
Allow the pie to cool for at least 2 hours before slicing and enjoy!