Preheat the oven to 425°F (220°C).

Place the pie crust in a 9-inch pie pan and crimp the edges as desired.

In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground nutmeg, ground ginger, ground cloves, salt, and vanilla extract until smooth.

Pour the pumpkin filling into the prepared pie crust, spreading it into an even layer.

Bake at 425°F (220°C) for 15 minutes to set the crust.

Reduce the oven temperature to 350°F (175°C) and continue baking for 30–35 minutes, until the filling is set and a knife inserted in the center comes out clean.

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

Slice and serve, optionally topped with whipped cream or desired toppings.