Preheat your oven to 425°F (220°C).

In a large bowl, whisk together the sugar, salt, cinnamon, ginger, and cloves until combined.

Add the eggs and beat lightly into the sugar mixture.

Stir in the pumpkin puree until fully incorporated.

Gradually stir in the evaporated milk until the filling is smooth and uniform.

Pour the filling into the unbaked deep-dish pie shell.

Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C).

Continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours before slicing. Serve with whipped cream.