In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. This ensures a lump-free filling.

Gradually add the eggnog, vanilla extract, cinnamon, nutmeg, and cloves to the cream cheese mixture. Beat until well combined and smooth.

In a separate, chilled bowl, whip the heavy cream using an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip.

Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined. Avoid overmixing, as this can deflate the whipped cream.

Pour the creamy eggnog filling into the pre-baked pie crust and spread it evenly with a spatula.

Cover the pie loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the filling is firm and set.

Before serving, top with additional whipped cream and a sprinkle of fresh nutmeg, if desired.