Preheat the oven to 425°F (220°C)
Place a pie crust in a 9-inch pie dish
In a large bowl, whisk together 1 can pumpkin puree, 1 cup evaporated milk, 2 eggs, 3/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ginger, and 1/4 teaspoon cloves
Pour the filling into the pie crust
Bake for 15 minutes
Reduce the oven temperature to 350°F (175°C)
Bake for 40 to 50 minutes more, until the center is set
Cool completely
Refrigerate before serving