Pumpkin Pie

In a small bowl, whisk together the dry ingredients: sugar, cinnamon, ginger, cloves, and salt.

In a large mixing bowl, beat the eggs lightly. Stir in the pure pumpkin puree and the sugar-spice mixture until well combined.

Gradually pour in the evaporated milk, whisking gently and constantly until the custard mixture is completely smooth and liquid.

Carefully pour the filling into the unbaked pie shell. Place the pie in the hot oven and bake for 15 minutes.

Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes. The pie is done when a knife inserted near the center comes out clean. Cool completely on a wire rack for 2 hours before serving.