Preheat oven to 425 degrees F.
Into a large mixing bowl, add sugar, cornstarch, cinnamon, salt, ginger, and cloves. Stir to combine.
Add the pumpkin then stir, or use a hand mixer set on low speed, just until combined.
Continue mixing and slowly add in half and half. Stir or mix until fully incorporated.
Pour into pie shell. Bake for 15 minutes.
Reduce oven temperature to 350 degrees F. Continue baking 50 minutes, or until toothpick inserted in center comes out clean. Place on a wire rack to cool completely. Transfer to the refrigerator for at least 2 hours, or up to overnight to set.
Garnish with dairy-free whipped cream and a sprinkling of nutmeg, if desired, then serve.