Press pie crust into 9-inch pie plate, flute the edges with thumb.
In a mixing bowl, combine the sugar, salt, cinnamon, ginger, and cloves. Add in the eggs and whisk until blended.
Add pumpkin and evaporated milk until combined. Pour into pie crust.
Bake in a 425 degree oven for 15 minutes. Cover the pie crust edges with foil or a pie shield and lower temperature to 350 degrees. Bake for an additional 40-45 minutes, until a toothpick inserted comes out clean.
Remove from oven and cool. Refrigerate until ready to serve.
Notes
For the leaf design, you'll need TWO pie crusts, plus some cinnamon sugar to sprinkle on the leaves. Cut into shapes and bake in a 375 degree oven for about 15 minutes. Cool on wire rack.
Use 1 Tablespoon homemade pumpkin pie spice mix instead of the cinnamon, ginger, and cloves.
Use a pie shield or foil strips to protect your crust. Because a pumpkin pie has to cook for about an hour, the pie crust will burn if exposed the whole time. I keep the pie shield on the pie for all but the first 15 minutes.
When making the pie filling it will be very runny, this is NORMAL.
Serve pumpkin pie with Cool Whip or homemade whipped cream. Or in my family, you have to have both!
Do no worry about cracks in the top of the pie. This happens. And that's what whipped cream is for anyway, haha!