PREHEAT oven to 425 degrees.
In a small bowl, MIX sugar, cinnamon, salt, ginger and cloves. Set aside.
In a large bowl, BEAT eggs. STIR in pumpkin and sugar-spice mixture. Slowly STIR in evaporated milk (or milk of choice).
POUR into pie shell.
BAKE in preheated oven for 15 minutes. REDUCE temperature to 350 degrees. BAKE for 40- 50 minutes or until knife inserted near center comes out clean.
COOL on wire rack for 2 hours. SERVE. TOP with whipped cream before serving.