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Preheat the oven to 400 degrees F (200 degrees C).
Evenly pierce entire pie crust with a fork.
Bake crusts in the preheated oven until golden brown, about 12 minutes. Remove from the oven; increase oven temperature to 425 degrees F (220 degrees C).
Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Pour evenly into the pre-baked pie crusts.
Return to the preheated oven and bake pies for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.
Remove from the oven and let cool to room temperature before serving, about 2 hours.