Mix SugarLeaf, cinnamon, ginger, cloves and salt in small bowl. Beat eggs in large bowl. Stir in pumpkin and SugarLeaf-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.