PREHEAT oven to 425° F.
MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into shells.
BAKE for 15 minutes. Reduce oven temperature to 350° F.; bake for 30 to 35 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this may cause filling to separate from the crust.)
NOTE: May use refrigerated or homemade single pie crust to make 4 mini-pie shells. Lay rim of mini-pie pan on rolled out dough. Cut circle 1/2-inch larger than mini-pie to allow for dough to form fluted edge.
FOR LOWER FAT/CALORIE PIES, substitute NESTLÉ® CARNATION® Lowfat Evaporated or Fat Free Evaporated Milk.
NOTE: If using metal or foil pans, bake on preheated heavy-duty baking sheet.