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