Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.

Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake in a preheated 425 degree oven for 15 minutes (see note below). Reduce temperature to 350 degrees and continue to bake 40-50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Serve each piece with a dollop of whipped cream if desired.