Preheat the 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 sugar, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ginger, and 1/4 teaspoon cloves
Beat in 2 eggs
Stir in 1 can evaporated milk until smooth
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 a knife inserted near the center comes out clean
Cool the pie on a wire rack
Refrigerate before serving if desired