Mix the sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat the eggs in a large bowl. Stir in  the pumpkin and sugar spice mixture. Gradually stir in the evaporated milk. Pour into the pie shell.

Bake in a preheated 425ºF. oven for 15 minutes. Reduce the temperature to 350º F. bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. Makes 8 servings

Pumpkin Pie 

Pastry:
1 cup of flour
1/2 teaspoon of salt
1/3 cup of shortening
2 tablespoons of water
Filling:
1 cup of canned pumpkin
1/2 teaspoon of cinnamon
1/4 teaspoon of ginger
1/4 teaspoon of nutmeg
1/8 teaspoon of cloves
1 cup of milk
1/2 cup of sugar
1 egg, slightly beaten
1/2 teaspoon of salt
1 cup of heavy whipping cream, whipped

To make a pastry, sift flour and salt into bowl. Cut in the shortening with pastry blender or 2 knives until particles are size of peas. Sprinkle with water, 1 teaspoon at a time, mix lightly with a fork. Form the dough into a ball. refrigerate for 1 hour. Preheat your oven to 400º F. Roll out pastry to fit bottom and sides of an 8 inch pie pan, line pan with pastry. In a bowl, blend the pumpkin, cinnamon, ginger, nutmeg, and cloves together well. Stir in the milk, sugar, egg, and salt, mix well. Pour into the pie pan. Bake the pie for 1 hour, or until a knife inserted in the center comes out clean. Spread whipped cream on top before serving. Serves 6