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.
Into pie shell
In preheated 425° F. oven (bottom rack) for 15 minutes. Reduce
temperature to 350°F.; bake 40-50 minutes or until knive inserted near
center comes out clean. Cool on wire rack for 2 hours. Serve immediately or
refrigerate.