Pumpkin Tart with Whipped Cream and Almond Toffee

1/2 (14.1-oz.) package refrigerated piecrusts
3/4 cup granulated sugar
1 1/2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon ground cloves
3 cups canned pumpkin
1/2 cup blackstrap molasses
6 tablespoons butter, melted
4 large eggs
1 (12-oz.) can evaporated milk
1/2 cup firmly packed light brown sugar
4 tablespoons butter
1 cup slivered almonds
Vegetable cooking spray
Parchment paper
2 1/2 cups heavy cream
1/4 teaspoon pumpkin pie spice
1/2 cup plus 2 Tbsp. powdered sugar

Prepare Tart: Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish tart pan with removable bottom; press into fluted edges. Whisk together granulated sugar and next 3 ingredients in a large bowl. Whisk together pumpkin and next 2 ingredients in a separate bowl. Whisk pumpkin mixture into sugar mixture. Add eggs, 1 at a time, whisking until blended after each addition. Whisk in evaporated milk, and pour into crust.

Bake at 350° for 1 hour and 30 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Cover and chill 8 to 24 hours.

Prepare Almond Toffee: Cook brown sugar and 4 Tbsp. butter in a small skillet over medium heat, stirring constantly, until bubbly. Add almonds, and cook, stirring constantly, 2 minutes or until golden. Pour mixture onto lightly greased (with cooking spray) parchment paper; cool completely. Break into pieces.

Prepare Whipped Cream: Beat cream and 1/4 tsp. pumpkin pie spice at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top tart with whipped cream; sprinkle with toffee.