Preheat the oven to 425 F. In a small bowl, mix together 3/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon each salt and ground ginger, and 1/4 teaspoon ground cloves, then set aside.
In a large bowl, beat 2 eggs until creamy. Add 1 can of Libby's 100% Pure Pumpkin, and stir to combine. Stir in sugar and spice mixture, then gradually add a 12-ounce can of evaporated milk. Stir until the mixture is thoroughly combined.
Gently pour the pumpkin mixture into an unbaked, 9-inch deep dish pie shell. Bake for 15 minutes, then reduce the oven's temperature to 350 F. Continue cooking the pie for 40 to 50 more minutes, or until a knife comes out clean when inserted into the center of the pie. Cool on a wire rack for two hours.
The pie is ready to serve immediately after cooling, or you can refrigerate it for serving later. Add whipped cream and sprinkle nutmeg on each slice of pie before serving, if desired.
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