Created by Sue Lau on April 26, 2013
Step 1: Preheat oven to 425F.
Step 2: In a large mixing bowl, stir together sugar, salt, cinnamon, ginger, and cloves.
Step 3: Stir in eggs and pumpkin puree and mix until combined.
Step 4: Gradually stir in the evaporated milk.
Step 5: Pour filling into pie shell.
Step 6: Bake pie at 425F for 15 minutes, then reduce oven heat to 350F and bake for 40-50 minutes more or until custard is set and you can slip a knife in and out cleanly.
Step 7: Cool on a wire rack for 2 hours before serving or refrigerating.