Preheat your oven to 425°F (220°C). Place the rack in the middle position to ensure even baking.

In a large mixing bowl, beat the eggs lightly. This helps incorporate air for a lighter filling texture.

Add pumpkin puree, sugar, salt, and spices (cinnamon, ginger, and cloves). Stir until well combined and the spices are evenly distributed.

Gradually stir in the evaporated milk until the mixture is smooth and uniform in color.

Pour the pumpkin mixture into the unbaked pie shell. Be careful not to overfill.

Bake at 425°F for 15 minutes, then reduce the 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 the pie on a wire rack for at least 2 hours before serving. This cooling time allows the filling to set properly.

Serve at room temperature or chilled, with a dollop of whipped cream if desired.