Set the oven rack in the lower third of the oven. Preheat the oven to 350° F/175° C.
MAKE THE DOUGH: Prepare the dough and place it into the pie pan. Trim the edges, leaving about 1 inch hanging over the edge. Tuck the overhanging dough underneath to form a thick edge, and flute it. Alternately, you can trim closer to the pan and then press with a fork all around the edge. Cover the edges with aluminum foil to prevent them from overbrowning. Place the pan on the prepared baking sheet.
MAKE THE FILLING: In the mixer bowl, stir together the pumpkin, eggs, half-and-half, brown sugar, spices and salt until smooth. Pour the filling into the prepared pie shell until it's almost to the top of the pan.
Bake on the lower oven rack for about 50 to 60 minutes, until the edges of the filling are set but the center is still slightly loose. Cool completely on a wire rack. Serve with whipped cream. Keep in the refrigerator.