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Preheat oven to 425 degrees.
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Mix sugar, salt, cinnamon, ginger and cloves together in a small bowl.
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Beat eggs in a large bowl.
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Add pumpkin puree and mix well.
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Stir in sugar mixture.
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Slowly pour evaporated milk into puree. Stir gently.
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Pour puree into pie shell.
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Place pie on cookie sheet and place in bottom third of oven.
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Bake for 15 minutes at 425 degrees.
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Reduce heat to 350 degrees, bake for 45 minutes.
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Check for doneness by inserting a knife, and it comes out clean.
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Place on cooling rack to cool.