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Preheat the oven to 325°F.
In a small saucepan, cook the butter over medium-low heat until browned.
Remove from heat, add honey, and return to medium heat until darkened.
Slowly stream in heavy cream, stirring until smooth.
In a large bowl, whisk eggs, then add brown sugar and whisk until lightened.
Whisk in pumpkin, spices, and the warm honey mixture until homogenous.
Pour filling into the parbaked crust and bake for 45 to 60 minutes.
Cool the pie in the oven to prevent cracking.
Serve with softly whipped cream and grated nutmeg.
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