1
: Advance preparation (at least 4 hours before): Place sweetened condensed milk and canned pure pumpkin in refrigerator until very cold.
2
: Line a 13 x 9-inch (3.5 L) pan with parchment paper, overlapping two sides. Combine graham cracker crumbs and butter; press firmly into bottom. Bake 8 minutes. Remove from oven, and cool on wire rack until pan is not warm to the touch. Put in freezer to chill until cold, about 15 minutes.
3
: Meanwhile, with electric hand-held or stand mixer, beat cream cheese and sweetened condensed milk together until smooth. Add pumpkin, corn syrup, vanilla, cinnamon, ginger, nutmeg and cloves, beating until smooth. Stir in 1 cup (250 mL) of the whipped cream; gently fold in remaining whipped cream. Pour over crust. Freeze until very firm, about 4 - 6 hours.
4
: Just before serving, cut into squares. Garnish with whipped cream and a pinch of cinnamon.