Position a rack in the center of the oven; preheat the oven to 425 degrees F.

Roll the pie dough to a circle about 12 inches in diameter; place it into the pie pan and crimp the edges. Keep the dough refrigerated while you prepare the filling.

In a small bowl, stir together the cinnamon, ginger, cloves and salt. Set aside.

In a large bowl, beat the eggs; stir in the pumpkin and the sugar-and-spice mixture. Once well incorporated, stir in the sweetened condensed milk. Pour the filling into the prepared pie shell.

Bake for 15 minutes, then lower the oven temperature to 350 degrees F. Bake for an additional 40 to 45 minutes, or until a knife inserted into the center comes out clean. Cool on a wire rack to room temperature. Serve at room temperature, or refrigerate the pie and let it sit at room temperature for 30 minutes before serving. If desired, serve topped with whipped cream.