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Preheat oven to 220 degrees C.
In a large bowl beat the eggs and pumpkin puree together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and ground cloves, and add to pumpkin mixture.
Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.
Bake at 220 degrees C for for 15 minutes. Reduce temperature to 180° C; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
Cool completely on a wire cooling rack. Serve with whipped cream and caramel pecan topping, if desired.