Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).

Step 2: Prepare the Pumpkin Filling

1. In a large mixing bowl, whisk together the pumpkin purée and brown sugar until smooth.
2. Add the heavy cream, eggs, bourbon, orange zest, cinnamon, ginger, nutmeg, cloves, and salt.
3. Continue to whisk until all the ingredients are well combined and the filling is smooth.

Step 3: Prepare the Cream Cheese Swirl

1. In a separate bowl, beat the softened cream cheese with the sugar until light and fluffy.
2. Add the egg yolk and vanilla extract, and mix until smooth.

Step 4: Assemble the Pie

1. Roll out your pie crust and press it into a 9-inch pie dish. Crimp the edges for a decorative look.
2. Pour the pumpkin filling into the prepared pie crust, spreading it evenly with a spatula.
3. Using a spoon, dollop the cream cheese mixture over the top of the pumpkin filling in small blobs.
4. Gently swirl the cream cheese into the pumpkin filling using the tip of a knife or a toothpick to create a marbled effect. Be careful not to over-mix, as you want distinct swirls of cream cheese.

Step 5: Bake the Pie

1. Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set but still slightly jiggly in the center.
2. If the edges of the crust start to brown too quickly, cover them with aluminum foil halfway through baking.
3. Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before serving. This allows the filling to set completely.