To prepare the pie, preheat the oven to 365°F. Unroll the pie crust and gently press it into the sides of a 9'' pie plate; set aside.
Combine the sugars, cinnamon, ginger, cloves, nutmeg, and salt in a small bowl; set aside.
Lightly whisk the eggs, pumpkin purée, and evaporated milk in a medium-size bowl. Add the sugar-spice mixture and stir until evenly incorporated. Pour the mixture over the crust.
Bake for 60-70 minutes, or until a knife inserted in the center comes out clean. Cool completely. Refrigerate until needed.
To prepare the frosting, combine the marshmallow fluff and whipped topping in a large bowl. Whip the ingredients with a stand or hand mixer (fitted with a whisk attachment) for 2-3 minutes, on medium-high speed, until light and fluffy and fully incorporated.
Spread the topping evenly over the cooled pie before serving.
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