Mix sugar, cinnamon, ginger, salt ,and cloves in small bowl, set aside.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.
Bake for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.