Preheat oven to 425°F (218°C).

In a small bowl, combine granulated sugar, salt, cinnamon, ginger, and cloves.

In a large bowl, lightly beat the eggs. Stir in the pumpkin purée and the sugar-spice mixture until well combined.

Gradually whisk in the evaporated milk until the mixture is smooth and uniform.

Pour the pumpkin mixture into the unbaked pie shell.

Bake at 425°F for 15 minutes to set the crust.

Reduce oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.

Remove from oven and cool on a wire rack for at least 2 hours before serving or refrigerating.