In a large mixing bowl, combine the pumpkin puree and granulated sugar and whisk until smooth and slightly lighter in color, about 1 minute.

Sprinkle in the salt, cinnamon, ginger, nutmeg, and cloves and whisk vigorously for 2 minutes to fully incorporate the spices.

Crack the eggs into a small bowl and beat lightly, then add them slowly to the pumpkin mixture while whisking constantly to prevent scrambling.

Pour in the evaporated milk (or heavy cream) in a steady stream while whisking until the filling is silky and uniform.

Taste the filling and adjust the spice levels by adding a pinch more cinnamon or nutmeg if desired, whisking to combine.

Strain the mixture through a fine-mesh sieve into another bowl, pressing with a spatula to remove any lumps, about 2 minutes.

Pour the strained filling into a prepared 9-inch pie crust, filling to about 1/4 inch below the rim.

Bake in a preheated oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30–35 minutes or until a knife inserted 1 inch from the center comes out clean.

Let the pie cool completely to room temperature before slicing to allow the filling to set fully.