1. Preheat oven to 425 degrees F. 2. In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture. 3. Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell. 4. Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350? F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean. 5. Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.