Mix sugar, cinnamon, salt ginger and cloves in a small bowl. Beat the eggs in a large bowl. Stir in the pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Pour into a shallow oven proof dish and bake in a preheated 350F oven for about 40 minutes. Don’t overbake; the center should be slightly wiggly. Cool and enjoy at room temperature or refrigerate for later use.