Pumpkin Pie with whipped cream

Preheat the oven to 425°F (220°C).

In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, spices (cinnamon, ginger, nutmeg, and cloves), and salt. Mix well until smooth and creamy.

Pour the mixture into the prepared pie crust.

Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for another 40-50 minutes, or until a toothpick inserted into the center comes out clean.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.

In the meantime, prepare the whipped cream by whipping the heavy cream, sugar, and vanilla extract together until stiff peaks form.

Once the pie has cooled, spread the whipped cream over the top. Optionally, sprinkle some cinnamon or nutmeg on the whipped cream for extra flavor.

Refrigerate the pie for at least 4 hours, or overnight, before serving.

Slice and serve chilled. Enjoy!