In a large mixing bowl, combine the pumpkin puree, packed light brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mix until well combined.
Add the eggs to the pumpkin mixture one at a time, mixing well after each addition.
Gradually stir in the evaporated milk until the mixture is smooth and creamy.
Pour the pumpkin filling into the unbaked pie crust, spreading it out evenly.
Place the pie on a baking sheet to catch any spills, then transfer it to the preheated oven.
Bake the pie at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Remove the pie from the oven and let it cool on a wire rack before slicing and serving.
