Preheat your oven to 425°F (218°C). Prepare your pie crust by placing it into a 9-inch deep-dish pie plate. Crimp the edges decoratively using your fingers or a fork. If you are using a homemade crust, ensure it has chilled for at least 30 minutes before this step to prevent shrinking. Lightly prick the bottom of the crust with a fork to prevent air bubbles during the initial blast of heat.

In a large mixing bowl, beat the two eggs lightly. Stir in the pumpkin puree, granulated sugar, salt, cinnamon, ginger, cloves, and nutmeg until the mixture is smooth and vibrant orange. Gradually whisk in the evaporated milk until the filling is fully combined and has a uniform consistency. Be careful not to over-whisk, as you do not want to incorporate too much air, which can cause bubbles or cracks in the finished pie.

Place the prepared pie crust on a sturdy baking sheet to catch any spills. Carefully pour the pumpkin mixture into the crust. Place the baking sheet in the preheated oven and bake at 425°F for 15 minutes. This high heat helps set the crust. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes. The pie is done when a knife inserted near the center comes out clean, though the very center should still have a slight jiggle.

Transfer the pie to a wire rack and let it cool completely for at least 2 hours. This cooling period is crucial because the custard continues to set as it reaches room temperature. Once cooled, slice the pie into eight even wedges. Plate each slice and top with a generous dollop of homemade whipped cream and a light dusting of extra cinnamon if desired. Store any leftovers in the refrigerator.