Preheat oven to 425 degrees.
Beat the eggs in a large bowl.
Mix the sugar, cinnamon, ginger, cloves, vanilla, and salt in a small bowl.
Stir the sugar/spices into the beaten eggs.
Stir in the pumpkin.
Gradually stir in the evaporated milk until the color of the pie filling is consistent.
Pour the filling into the pie shell.
Bake at 450 degrees for 15 minutes.
Reduce temperature to 350 degrees and bake for 45 minutes more, or until a knife inserted in the center comes out clean.
Serve at room temperature or refrigerate.
Top with whipped cream as desired.