Mix the pumpkin with the whipped cream. Add the eggs one at a time, and mix well after each addition. In another bowl, mix the sugar, cinnamon, ginger, nutmeg, cloves, and salt. Add to the pumpkin mixture. Mix well. Pour into the pie crust. Bake in a preheated oven at 425 degrees for 10 minutes. Reduce the temperature to 350 degrees and bake for 45 minutes, or until a knife inserted near the center of the cake comes out clean. Let cool completely. Spread the whipped topping on top of the pie and sprinkle with nuts. Refrigerate the leftovers.