Pumpkin Pie

2 eggs, lightly beaten
1 can (16 oz.) solid pack pumpkin
¾ cup sugar
½ tsp. Salt
1 tsp. Cinnamon
½ tsp. Ginger
¼ tsp. Ground cloves
1 ½ cups (12-fl. oz. Can) undiluted evaporated milk
1 9-inch unbaked pie crust

Combine filling ingredients in order given; pour into pie crust. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees. Bake an additional 40-50 minutes or until knife inserted near center comes out clean. Cool and top with whip cream.