Prepare pie crust and place in a 9 inch pie plate. Place plate on a rimmed baking sheet. Set aside. Preheat oven to 425 F.
In a small bowl, mix the sugar, cinnamon, salt, ginger, cloves and nutmeg. Set aside.
In a large bowl, add 2 eggs and whip gently with a plastic whisk.
Add the sugar mixture and pumpkin puree. Mix thoroughly.
While whisking the pumpkin mixture, add the evaporated milk in a stream, whisking constantly. Make sure no lumps remain.
Carefully pour pie filling into the pie crust and move to the oven.
Place the pie into the oven without the baking sheet. Bake for 15 minutes.
Turn oven down to 350 F and bake for an additional 40 minutes or until a knife inserted into the middle comes out clean. Place foil around pie edges if pie crust gets too dark.
Let cool for 1-2 hours. Serve.
Video
Notes
Make the pie crust ahead of time so it's ready to use.
Make sure the ingredients are at room temperature.
I used dairy free evaporated coconut milk.
The pie will be very full. The baking sheet tip comes in handy for transporting the full pie to the oven.
Chances are, the pie crust will get dark before the pie is done. Use foil to cover the edges of it to prevent burning.