Roll out dough: If using my homemade pie crust, combine both pie crust doughs into one big portion and roll out the dough into a large rectange, a little larger than your sheet pan. Roll the pie dough onto the rolling pin then unroll over the sheet pan. Settle the pie crust in the baking sheet and flute the edges. (If using store-bought pie crust, lay each round over the sheet pan to cover it the best you can. Trim the edges and use the scraps to fill in gaps, until the pan is covered).

Pumpkin Pie Filling: In a large bowl, beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture. Gradually stir in the evaporated milk. Carefully pour mixture into the unbaked pie shell in the baking sheet.

Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 20-30 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. (Or, it is done when a sharp knife inserted in center comes out clean).

Cool completely on a wire cooling rack before serving. Pie can be stored in the fridge, covered, for several days. Cut into squares and serve with whipped cream.