Instructions:
1. Preheat your oven to 425°F (218°C).
2. In a large bowl, mix together the canned pumpkin, sugar, salt, cinnamon, ginger, and cloves until well combined.
3. Add in the eggs, beating until the mixture is smooth. Gradually stir in the evaporated milk until fully incorporated.
4. Pour the pumpkin custard filling into the unbaked pie crust, spreading it evenly.
5. Place the pie in the oven and bake for 15 minutes at 425°F.
6. After 15 minutes, reduce the oven temperature to 350°F (177°C) and continue baking for another 35-40 minutes. The pie is ready when a knife inserted into the center comes out clean.
7. Let the pie cool on a wire rack before serving.
Prep Time: 10 minutes
Cook Time: 55-60 minutes
Total Time: 1 hour 10 minutes
Servings: 8
