Preheat the oven to 425°F. In a large mixing bowl, beat the eggs together with the pumpkin puree until well combined. In a separate bowl, whisk together the sugar, cinnamon, salt, ginger, and cloves. Incorporate the dry mixture into the pumpkin blend, stirring until evenly integrated. Gradually pour in the evaporated milk, mixing thoroughly.

Transfer the filling into the unbaked pie shell with care. Bake for 15 minutes at 425°F. Then, lower the oven temperature to 350°F and continue baking for 40 to 50 minutes, or until the pie is set. To check for doneness, gently shake the pie — the center should have a slight jiggle but should not be wet. Alternatively, a clean knife inserted into the center should come out clean.

Allow the pie to cool entirely on a wire rack before serving. Top individual slices with whipped cream and caramel pecan topping, if desired.

To prepare the topping, combine brown sugar, cream, corn syrup, and butter in a small saucepan over medium-high heat. Bring to a boil, then reduce heat and let it simmer uncovered for approximately 5 minutes, stirring often. Remove from heat, stir in pecans and vanilla extract. The sauce will thicken as it cools. Drizzle over cooled pie slices.