In a large mixing bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves. Mix until well combined.
1 ¾ c. Pumpkin Puree, ¾ c. Granulated Sugar, ½ tsp. Salt, 1 ½ tsp. Cinnamon, ½ tsp. Ginger, ¼ tsp. Cloves
In a separate bowl, beat the eggs lightly with a whisk and then add them to the pumpkin mixture. Mix the ingredients until well combined, about 2-3 minutes.
3 large Eggs
Gradually add the evaporated milk to the pumpkin mixture, stirring until everything is well incorporated.
1 ¼ c. Evaporated Milk
Place the pie crust in a 9-inch pie plate, and pour the pumpkin mixture into the crust.
1 9" Pie Crust
Carefully transfer the pie to the preheated oven and bake for 10 minutes.
After 10 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 45-55 minutes until the filling is set and the crust is golden brown.
Remove the pie from the oven and let it cool completely on a wire rack before serving. This allows the filling to set properly.