Preheat oven to 425 degrees F.

Mix together eggs, pumpkin purée, and sugar. Stir in salt, cinnamon, ginger, and cloves. Add evaporated milk and blend thoroughly. Pour mixture into unbaked pie crust.

Bake at 425 degrees F on lower rack for 15 minutes. Turn oven down to 350 degrees F, and bake an additional 45 minutes. Remove from oven, let pie cool completely, slice, and serve with a side of whipped cream.