Preheat oven to 425°F (220°C)
Prepare a 9-inch pie crust and place it in a pie plate
In a large bowl, whisk together
3/4 cup (150 g) sugar
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves (optional)
1/2 tsp salt
Add
3/4 cup (180 g) pumpkin puree
Whisk in
3 large eggs
Stir in
1 can (12 oz / 355 ml) evaporated milk
Pour filling into the prepared crust
Bake at 425°F (220°C) for 15 minutes
Reduce oven temperature to 350°F (175°C)
Bake 35–45 minutes more, until the center is set but slightly jiggly
Cool on a wire rack for at least 2 hours before slicing
Serve as is or with whipped cream