Preheat oven to 350°F. Line the outside of a springform pan with foil and set on a rimmed baking sheet.
In a bowl, combine graham cracker crumbs, melted butter, and sugar until evenly mixed and resembles wet sand. Scoop into the springform pan and press evenly into the bottom and up the sides about 2 inches.
Bake crust for 10 minutes, then remove from the oven and set aside while you prepare the filling.
In a large bowl, whisk eggs until lightly frothy. Whisk in pumpkin and cream until smooth. Add brown sugar, vanilla, and spices, whisking until completely smooth.
Pour filling into prepared crust. Carefully slide the baking sheet into oven and bake the pie for 45-50 minutes, until filling is set on the edges but still slightly wobbly in the middle.
Let cool on a wire rack for 2 hours before covering and chilling in the refrigerator.