In a small bowl, mix the sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.

In a large bowl, lightly beat the eggs.

Stir in the pumpkin purée and sugar-spice mixture into the eggs.

Gradually stir in the evaporated milk until well blended.

Preheat the oven to 425°F.

Pour the filling into the unbaked pie crust.

Bake for 15 minutes at 425°F.

Reduce the oven temperature to 350°F and bake for 40 to 50 minutes more, or until a knife inserted near the center comes out clean.

Let the pie cool on a wire rack for at least 2 hours before serving.

Top with whipped cream, or serve it on the side if preferred.