Step 1: Preheat your oven to 425°F (220°C).
Step 2: Prepare your pie crust. Fit it into a 9-inch pie plate and crimp the edges decoratively.
Step 3: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, salt, cinnamon, ground ginger, nutmeg, and cloves until well combined.
Step 4: Lightly beat the eggs in a separate small bowl.
Step 5: Gradually whisk the beaten eggs into the pumpkin mixture until fully incorporated.
Step 6: Slowly pour in the evaporated milk, whisking continuously until the mixture is completely smooth and uniform.
Step 7: Carefully pour the pumpkin filling into the prepared pie crust. Place the pie on a baking sheet.
Step 8: Bake at 425°F (220°C) for 15 minutes.
Step 9: Reduce the oven temperature to 350°F (175°C) and continue baking for 35-45 minutes, or until a knife inserted near the center comes out clean (the center may still have a slight jiggle).
Step 10: If the crust begins to brown too quickly, loosely tent the edges with aluminum foil.
Step 11: Remove from oven and place on a wire rack to cool completely for at least 2-3 hours before slicing and serving.
Step 12: Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator.