Combine sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350° F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
For 2 shallow pies, substitute two 9" (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.
If using metal or foil pan(s), bake on preheated heavy-duty baking sheet(s).
For high altitude baking (6,000 feet): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change needed.