Preheat oven to 425F.
Combine sugar, salt, cinnamon, 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 350F and 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.
Top with whipped cream or cool whip.
