In a stand mixer with a paddle attachment, blend together the softened cream cheese and sugars.
Mix in the salt, vanilla, nutmeg, cinnamon, and cloves.
Stir in the eggs one at a time.
Stir in the heavy whipping cream and rum until just combined.
Place the pie crust shell (in its baking pan) on a baking sheet. Gently pour the mixture into the shell.
Bake at 324°F for 40-45 minutes, rotating halfway through. The pie should puff slightly on the sides while the center will still jiggle slightly even when fully baked.
Allow to cool fully before slicing and serving.
Notes
The recipe is adapted from Egg 'n' Grogg Pie from The Four & Twenty Blackbirds Pie Book, which is an excellent cookbook!