Mix sugar, salt, cinnamon, ginger and cloves in a medium sized mixing bowl. Add the eggs, canned pumpkin and evaporated milk. Whisk mixture until smooth. Prepare your pie shells (whether using homemade or store bought). Pour the pumpkin mixture into two pie shells. Bake in a preheated oven at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 40-50 minutes or until an inserted toothpick comes out clean. Cool on wire rack for 2 hours. Serve with whipped topping (optional).