Preheat your oven to 425°F (220°C). Prepare your pie crust by placing it into a 9-inch pie plate and crimping the edges for a decorative look.

In a large mixing bowl, beat the three eggs lightly with a whisk.

Add the pumpkin puree, granulated sugar, cinnamon, ginger, cloves, and salt to the eggs. Whisk until the mixture is completely smooth.

Slowly pour in the heavy cream (or evaporated milk) and the vanilla extract. Stir gently until the filling is uniform in color and texture.

Place the pie plate on a sturdy baking sheet to prevent spills. Carefully pour the pumpkin mixture into the unbaked pie crust.

Bake in the preheated oven at 425°F for exactly 15 minutes.

Reduce the oven temperature to 350°F (175°C). Continue baking for another 40 to 50 minutes.

The pie is done when the edges are set, and the center has a slight jiggle.

Remove the pie from the oven and place it on a wire rack. Let it cool completely for at least 2 to 3 hours.

Slice the pie into wedges and serve plain, or with whipped cream or vanilla ice cream.