Preheat the oven to 375°F. Place the pie crust in a 9-inch pie pan and crimp the edges as desired. Place a piece of parchment paper in the pie crust and fill with pie weights of beans. Bake the crust for 12 minutes. Remove the pie weights and cool the crust.

In a large bowl, whisk together the apple butter, brown sugar, eggs, heavy cream, cinnamon, nutmeg, cloves, salt, and vanilla until smooth and fully combined.

Pour the filling into the prepared crust, spreading evenly with a spatula.

Bake for 45 to 50 minutes, or until the edges are set and the center jiggles slightly when moved. If the crust begins to brown too quickly, cover the edges with foil during the last 15 minutes of baking.

Remove from the oven and place on a wire rack to cool completely for at least 2 hours. The filling will continue to set as it cools.

Meanwhile, prepare the whipped topping. In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Do not overbeat.

Once the pie has cooled, spread or pipe the whipped topping evenly over the top, or serve it on individual slices. You can also swirl in a spoon of apple butter into the whipped topping.

Serve chilled or at room temperature. For extra indulgence, drizzle with caramel sauce or sprinkle with cinnamon.

OPTIONAL: Use extra crust to form leaves, then bake for 12 minutes. May sprinkle with cinnamon sugar. Use as decoration on the pie.