In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon, pumpkin pie spice, ginger, and clove.
Pour filling into pie crust.
Bake at 350 degrees for 35-40 minutes, or until center appears mostly set when slightly jiggled. The pie will not be 'done' at this point, but the top and center will withstand the weight of the pie crust spirals.
Remove the remaining pie crust from the refrigerator, and slice into coins about 1/4 to 1/3-inch thick.
Remove pie from oven, arrange the pie crust spirals on top of the pie, covering most of the filling, and return to the oven.
Bake an additional 10-15 minutes, or until pie filling is set.
Before removing the pie from the oven, turn the broiler to "high", and broil for 2-3 minutes, or until pie crust spirals on top of the pie are golden. Watch closely because the broiler works quickly!
Remove to a wire rack to cool completely.
Cut and serve with whipped cream.
Store leftovers in the refrigerator for about 5 days.