Preheat oven to 425 degrees. Roll out pie crust and trim to line a 6-inch pie plate. Press into plate and flute the edge of the crust. Re-roll remaining pie dough and line the second pie plate, fluting the edge.
In a small bowl, combine sugar, cinnamon, ginger, cloves, and salt. Set aside. In a large bowl, whisk egg until beaten. Stir in pumpkin and sugar mixture.
Slowly add evaporated milk. Divide mixture between the two unbaked pie shells until nearly full.
Bake 15 minutes, then reduce oven temperature to 350 degrees. Continue baking until a knife inserted in the center comes out clean, about 30 minutes longer.
Cool on wire rack for 2 hours, then refrigerate or serve with whipped cream, if desired.
Pie plates: I used 2 (6-inch) glass pie plates for this recipe. A pair of 5-inch pie pans would also work (you may have a little filling leftover).
Pumpkin pie spice: This recipe uses cinnamon, ginger, cloves. Or, substitute 1 teaspoon homemade pumpkin pie spice or store-bought.
Pumpkin purée: Look for 100% pure pumpkin on the label, NOT the pumpkin pie mix, which already has sugar, spices, and other stuff you don't need. Or, make your own pumpkin purée.
Evaporated milk: Canned evaporated milk, NOT the sweetened condensed milk. Carnation or PET brand is easy to find.
Pie crust: If you're going the store-bought route, buy one 9-inch pie crust which will make two mini pies. If you're up for making your own pie crust, you also will need enough for one 9-inch pie; just divide the dough into two balls and chill.
Yield: This recipe makes 2 (6-inch) pumpkin pies, enough for 2 people (or more if you're willing to share). They are delicious served cold with plenty of whipped cream.
Storage: Store your baked and cooled pumpkin pie covered in the refrigerator for up to 4 days.