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With a dry pastry brush, sweep off the excess flour; fit dough into a 9inch deepdish glass pie plate, pressing it into the edges.
Trim to a 1inch overhang all around.
Crimp edge as desired.
Prick bottom of dough all over with a fork; set aside.
In a small bowl, mix together, sugar, cinnamon, salt, ginger, and cloves.
Beat eggs together in a large bowl.
Add sugar mixture and pumpkin; stir to combine.
Stir in evaporated milk until well combined.
Pour mixture into pie shell and bake for 15 minutes.
Transfer to a wire rack and let cool 2 hours.
Serve with whipped cream, if desired, or transfer to a refrigerator until ready to serve.
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