Step 1: Preheat your oven to 375°F (190°C). If using an unbaked pie crust, blind bake it for 15 minutes with pie weights, then remove weights and bake for another 5-7 minutes until lightly golden. Reduce oven temperature to 350°F (175°C) after this step if you haven't already.
Step 2: In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until the mixture is completely smooth and well combined.
Step 3: Add the ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt to the pumpkin mixture. Whisk again until all the spices are evenly distributed and the filling is fragrant.
Step 4: Carefully pour the pumpkin mixture into the pre-baked or partially baked pie crust.
Step 5: Place the pie on a baking sheet and transfer to the preheated 350°F (175°C) oven.
Step 6: Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. The very center may still have a slight wobble, which is normal and will set as it cools.
Step 7: Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours at room temperature. This is crucial for the filling to set properly.
Step 8: For the best texture and clean slices, transfer the cooled pie to the refrigerator and chill for at least 4 hours, or preferably overnight, before serving. Serve with whipped cream or a dusting of cinnamon.