Heat the oven to 425°F (220°C). Fit the pie crust into a 9-inch pie plate, trim and crimp the edges, and set it on a rimmed baking sheet.

In a small bowl, stir together the brown sugar, cinnamon, ginger, cloves, nutmeg and salt so the spices are evenly mixed — no streaks later.

In a large bowl, whisk the eggs lightly. Whisk in the pumpkin purée and the sugar-spice mixture until smooth.

Pour in the evaporated milk slowly, whisking as you go, until the filling is completely smooth and pourable.

Pour the filling into the unbaked crust. It will come nearly to the top — that's fine.

Bake at 425°F for 15 minutes. Without opening the door more than you must, reduce the heat to 350°F (175°C) and bake 40 more minutes, until a knife inserted near the center comes out clean and the center barely trembles.

Cool on a rack for 2 hours, then refrigerate. Serve cold or at room temperature, with whipped cream if your house insists.