Place the crust in a pie plate and prick the dough a few times with a fork.
Preheat the oven to 350F degrees.
Combine flour and brown sugar in a mixing bowl. Toss to mix well.
Add pumpkin puree and heavy cream. Beat on medium speed until well blended.
Stir in salt, cinnamon, ginger and nutmeg using a rubber spatula.
Pour in the corn syrup and mix with the mixer on medium speed.
Add the beaten eggs and the vanilla and mix until smooth.
Pour the pumpkin mixture into the pie shell.
Cover the edge of the pie shell with aluminum foil to keep it from over cooking.
Bake 25 minutes.
Remove the foil so the edges can brown and continue baking 30 minutes or until a knife inserted in the center of the pie comes out clean.