Wash hands with soap and water for 20 seconds.
Scrub the pumpkin with a clean vegetable brush under cold running water.
Cut pumpkin in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1 inch of water. Cover and microwave on high for 15-18 minutes or until very tender.
Meanwhile, roll out pastry to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim the pastry to 1/2 inch beyond edge of plate; flute edges. Set aside.
Preheat the oven to 425°F.
Drain water off the pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside1 3/4 cups (save remaining pumpkin for another use).
In a large bowl, combine the mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger, and cloves; beat until smooth. Gradually beat in milk. Pour filling into the crust.
Bake pie for 15 minutes. Reduce heat to 350°F; bake until a knife inserted in the center comes out clean, 40-50 minutes longer or until a toothpick inserted near the center comes out clean. Cover edges with foil during the last 30 minutes to prevent over-browning if necessary.
Remove pie from the oven. Cool on a wire rack. Cool pie, and refrigerate overnight for the best flavor.
If desired, pipe whipped cream around the edge of the pie using a star tip or serve whipped cream with a pie slice.
Refrigerate leftovers.