Preheat the oven to 425°F (220°C)
Place a pie crust in a 9-inch pie dish
In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and cloves
Add eggs and mix until combined
Stir in 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
Let the pie cool on a wire rack
Refrigerate before serving if desired
Serve with whipped cream if desired