Step 1

Press pie crust into 9-inch pie plate, flute the edges with thumb.

Step 2

In a mixing bowl, combine the sugar, salt, cinnamon, ginger, and cloves. Add in the eggs and whisk until blended.

Step 3

Add pumpkin and evaporated milk until combined. Pour into pie crust.

Step 4

Bake in a 425 degree oven for 15 minutes. Cover the pie crust edges with foil or a pie shield and lower temperature to 350 degrees. Bake for an additional 40-45 minutes, until a toothpick inserted comes out clean.

Step 5

Remove from oven and cool. Refrigerate until ready to serve.