Preheat oven to 400°F. Fit a 9 in. pie pan with pie dough. Roll out extra crust and cut 5 strips ¼ in. wide x 18 in. long. Braid strips and attach to edge of pie using brush and egg wash.

In small bowl, beat cream cheese, 1/4 cup brown sugar, flour, 1/2 teaspoon cinnamon, cardamom, and clove until smooth. Beat in 1 egg and 1/4 cup heavy cream until smooth.

In medium bowl, whisk together pumpkin puree, salt, remaining 2 eggs, remaining 1/2 cup brown sugar, and remaining 1/2 cup heavy cream until smooth. Whisk ½ cup cream cheese mixture into pumpkin mixture, and pour pumpkin mixture into prepared pie pan. Drop cream cheese mixture onto pumpkin mixture by tablespoonfuls, and use a small spatula to swirl together.

Bake 20 minutes, then lower oven temperature to 350°F and bake 35 to 40 minutes longer, or until center of pie jiggles only slightly.

Cool completely in pan on cooling grid. Serve with whipped cream and sprinkled with additional cinnamon, if desired.