Preheat oven to 350 degrees. Beat pumpkin and eggs in a medium bowl until creamy. Whisk in brown sugar and cinnamon until smooth. Add cream and Chila ‘Orchata. Whisk until thoroughly combined. Pour pumpkin mixture into pie crust. Bake for 40-50 minutes until a toothpick or knife inserted comes out clean. (If pie crust edges get too brown during baking, cover with aluminum foil.) Serve at room temperature or slightly chilled.