Preheat the oven to 425°F.
In a large bowl, combine the sugar, cinnamon, salt, ginger, and cloves.
In a separate bowl, whisk the eggs until fully blended. Add the can of pumpkin and mix until creamy.
Slowly pour in the evaporated milk and mix into the pumpkin mixture, stopping an ounce or two short of the full can so the filling does not overflow in the oven.
Gradually add the spice mixture and stir until smooth and well combined.
Pour the filling into the pie crust. If using a regular (not deep-dish) crust, leave a little space at the top since the filling expands as it bakes. Place the pie on a cookie sheet to catch any drips.
Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F and bake for another 45 minutes, until the center no longer wobbles and the pie is a deep orangey-brown.
Let the pie cool completely before slicing so it firms up. Serve topped with whipped cream.
