Leave pie crust out to defrost, if necessary. Poke a few holes in the bottom and on the sides.
Preheat oven to 425° F.
Mix sugar, honey, cinnamon, salt, ginger and cloves in small bowl.
Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Depending on the oven, I usually have to put foil around the edges of the pie to protect the pie crust from burning.
Cool on wire rack for 2 hours. Serve immediately or
refrigerate. Top with whipped cream before serving.