Preheat oven to 425 degrees F.

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 350 degrees F.; 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. (Do not freeze as this will cause the crust to separate from the filling.)