This recipe is for a simple filling but it's been tested many times and it's always a hit. I like to be a little heavy handed with my spices in this one by adding a little extra but you can also back off on them for a more mild flavor. The recipe calls for a can of pumpkin for simplicity's sake but roasting your own pumpkin makes it just a little bit better.
For the crust, use Andrew's Pie Crust recipe.
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F. Bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Note: Do not freeze pie as this will cause the crust to separate from the filling. 1 ¾ tsp of pumpkin pie spice may be substituted for the cinnamon, ginger, and cloves, however, the taste will be slightly different.