Prepare the pie crust. Store-bought pie-crust has instructions on the packaging. Follow it or follow this - roll the dough into a 12-inch round. Place dough into a 9-inch pie plate. Be sure that your plate is deep (approx. 1 1/2 inches deep). Line the crust on the plate and trim the edges. Check out this tutorial from BHG on how to edge a pie crust.
In a bowl, mix all dry ingredients (sugar, flour, salt, cinnamon, ginger, nutmeg, cloves). In a separate bowl, mix all the wet ingredients (lightly beaten eggs, pumpkin puree, evaporated milk). Mix the two mixtures together until well blended.
Pour mixture into the crust-lined pie plate and bake for 15 minutes. Reduce temperature to 350 degrees F; bake 40-50 minutes until filling is set. Remove from oven and let it cool in a wire rack for 2 hours and store in the fridge. Serve with whipped cream.