In a medium bowl, crumble graham cracker crust with your fingers. Add butter and salt. Using your hands, mix these well until sandy texture forms.
In a 9 inch pie dish, press this dough with your fingers into bottom and sides of this dish. Refrigerate for sometime to let it set in.
Preheat oven to 425F degrees.
In a medium bowl, combine sugar, cinnamon, ginger, cloves and salt.
Beat eggs in small bowl. Add pumpkin puree and sugar spices mix. Beat with a hand mixer on low speed until combined. Gradually add evaporated milk. Beat on low speed until completely mixed and no lumps remain.
Remove pie crust from fridge and pour the mix slowly in prepared pie shell dish.
Bake for 15 minutes. Then reduce the temperature to 350F degrees. Bake for another 40 - 45 minutes or until knife inserted in the center comes out clean.
Let it cool at room temperature. Even refrigerate for few hours to enjoy the spicy pumpkin pie flavors. Garnish with whipped cream or crushed walnuts.