Combine the brown sugar, salt, cinnamon, ginger and cloves in a bowl.
In a large bowl, whisk the eggs.
Add the pumpkin and spice mixture and stir well.
Stir in the alcohol.
Add the condensed milk and mix well.
Pour the pumpkin mixture into the pie shell(s) and transfer to a rimmed baking sheet.
Bake for 40-50 minutes or until the center passes the knife test.
Let cool for 2 hours.
Add a dollop of rum whipped cream (whip together heavy cream + confectioner’s sugar + a splash of rum) and drizzled on some melted semisweet chocolate.