Soften cream cheese ahead of time. This helps all ingredients to mix well together so your pie won't have flecks / chuncks of cream cheese.
In a stand mixer (or using a hand mixer) cream together the cream cheese, pumpkin, brown sugar, vanilla extract, cinnamon, nutmeg, and cloves until well combined and smooth.
Spoon the filling into the crust shell. Cover and freeze for at least 2 hours and up to overnight.
In a stand mixer (or using a hand mixer) beat the heavy whipping cream with the granulated white sugar until soft peaks form. Spoon the whipped cream over the pie before serving.