Partially prebake the pie crust according to your recipe directions.  Set pie pan on baking sheet.  Set aside.

In a heavy-bottomed saucepan, melt the butter over medium-low heat.  Stir constantly.  Butter will foam and then turn golden brown, with flecks of browned bits.  Browned butter will be fragrant and nutty smelling.  Immediately add and stir in brown sugar and water to loosen.  Bring the butter mixture to a boil.  Continue simmering until the temperature reads 225 degrees F on a candy thermometer.  Remove from heat and slowly pour in the heavy cream.  The cream will bubble immediately.  Whisk constantly and carefully until smooth.  Let cool for about 10 minutes.  Stir in vanilla.  Set aside.

Preheat oven to 350 degrees F.  In a medium-sized bowl, whisk eggs and egg yolk together with the salt.  Using a food processor, immersion blender, or a blender, blend pumpkin, allspice, cinnamon, ginger, cloves, molasses, and lemon juice together until smooth.  Turn the food processor down to low.  Slowly stream the brown butter mixture into the pumpkin spice mixture.  Blend until smooth.  Stream in egg mixture, and evaporated milk, blending until smooth.  Scrape down the sides and bottom of the container, blending again to evenly combine.    Strain and press the pumpkin mixture through a fine mesh sieve into a separate bowl to remove any lumps.  Pour pumpkin mixture into partially prebaked pie shell.

Bake on the middle shelf in the oven for 45 to 55 minutes.  Use an aluminum pie shield or strips of aluminum on the pie crust edges if they begin to brown too much.  Pie is done when the edges are set, crust is browned, and the center is still slightly wobbly.  Remove from oven and allow to cool completely on a wire rack for 2 to 3 hours.  Store cooked pie covered in the refrigerator for up to 3 days, or at room temperature for 1 day.   Serve warm or cold, with or without whipped cream.