Pre-heat the oven to 425F.
Make the Perfect Pie Crust (or use store bought) and place in a lightly greased pie dish.
In a medium mixing bowl, stir together the pumpkin and the eggs, one at a time, until evenly combined.
In a separate bowl, using a fork, stir together the sugar, salt, cinnamon, ginger, allspice and nutmeg until completely mixed. Use back of fork, or your fingers, to break apart any clumps.
Stir the sugar/spice mixture into the pumpkin/egg mixutre. Stir until completely combined.
Add the evaporated milk and again stir until smooth and full combined.
Pour the filling into the unbaked pie shell.
Bake for 15 minutes and then reduce the temperature to 350°F and bake for an additional 40 to 45 minutes, until the filling is set around the edges, but still soft in the middle (The pie will firm up as it cools).
Remove the pie from the oven and place on a rack to cool. Let cool for at least 2 hours.
Meanwhile, prepare the topping by placig a large metal bowl in the freezer for 15 minutes.
Then, remove the bowl and add the cream, sugar and vanilla extract.
Using a handheld mixer, mix on high until stiff peaks form, about 3 to 5 minutes.
Use a pastry bag to pipe the whipped cream along the edges of the pie, or slice, and spoon a dollop of cream on top of each slice.