Preheat oven to 425 degrees.

Roll out the already prepared pie crust and place in a 9-inch pie plate. Place in the refrigerator while you prepare the filling.

In a medium bowl, whisk together the pumpkin puree, eggs, granulated sugar, light brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Whisk in the evaporated milk until incorporated.

Pour the filling into the cold crust and bake on the center rack for 15 minutes.

After 15 minutes, reduce the oven temperature to 350 degrees.

Bake at 350 degrees for 30-50 minutes. The pie is done when the edges are set and the middle 2 inches of the pie is still slightly jiggly.

Cool on a wire rack for 2 hours then serve or refrigerate until ready to serve.

Serve with homemade whipped cream.