Preheat the oven to 425" and prepare the unbaked pie pastry in a 9" deep dish pie plate. Set aside.

In a small bowl, stir together the sugar, cinnamon, salt, ginger, and cloves.

In a large bowl, beat the eggs with a fork until light and fluffy. Stir in the spice/sugar mixture and the pumpkin puree. Stir until well blended. Gradually stir in the evaporated milk and stir until smooth.

Pour the batter into the pie plate and bake for 15 minutes. Then lower the temperature to 350℉ and continue to bak for another 40-50 minutes, or until a knife in the center come out clean. Remove from the oven and cool on a wire baking rack. Serve with whipped cream.