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Preheat oven to 425° F.
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin purée and sugar-spiced mixture. Slowly stir in evaporated milk.
Line a greased 8-10 inch cast iron skillet with a pie crust, crimping the outer edges at the top with your thumb and index finger. Pour in pie mixture.
Bake at 425° F for 15 minutes. Reduce temperature to 350° F, bake for an additional 40 to 50 minutes or until a toothpick inserted near center comes out clean. Let cool on stove top for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.