Preheat the oven to 425 degrees F. (the pie will only bake at this temperature for 15 minutes and then the heat is turned down to 350 degrees F. for the remaining baking time).
For the Sugar and Spice Mixture - in a medium size bowl, add brown sugar, granulated sugar, salt and the spices (ground; cinnamon, ginger, nutmeg and cloves). Whisk together until combined and set aside.
For the Pie Crust - bring the premade crust to room temperature according to the package instructions.
On the top edge of an ungreased 9-inch pie pan, lay the roll of premade pie crust dough. Roll out the pie crust dough towards the opposite edge of the pie pan.Adjust the pie crust dough (if needed) so that the amount hanging over the sides of the pan are as close to equal as possible all the way around the pan.
Press the crust firmly against the bottom and the sides of the pie pan. Fold the excess edges of the crust under so that it lays on top of the edge of the pie pan (don't let it hang over the edges).
Try to fold the edges of the pie dough so that the thickness (of the dough edge) is about the same all the way around.
The pie crust can be sealed by pressing the back side of a fork to crimp the edges. For this pie I sealed the crust by pinching (fluting) the edges with my index finger and thumb.Another option for fluting the edges of pie crust is to push your thumb from one hand in between the thumb and index finger of your opposite hand. Set the pie crust aside.
For the Pie Filling - In a large mixing bowl, add beaten eggs. To the mixing bowl, add the pumpkin and the sugar and spice mixture. Whisk together until combined.
To the pumpkin mixture add about half of the canned milk. Whisk together until combined. Then add the remaining amount of canned milk and whisk together until combined.
For Filling and Baking the Pie - Optional; set the pie pan (with the crust in it) onto a cookie sheet/pan.
For ease of pouring the pie filling into the crust, an option is to transfer the filling into a large (4-cup) pouring-type measuring cup.
Pour the pie filling into the crust just until it reaches the top of the pie cavity (there may or may not be pie filling left over).Be careful not to let the filling overflow into the edges of the pie crust.
Holding on to the cookie pan, while keeping the pie completely level, put the pie (including the cookie sheet/pan) in a preheated oven.
Let the pie bake in an oven that's preheated to 425 degrees F. for 15 minutes.Then turn the heat down to 350 degrees and bake until a toothpick inserted in the middle of the pie comes out clean (about 42 minutes; however, time may vary).
If the crust on your pie isn't as dark as you like it, leave the pie in the oven for a slight bit longer but watch it carefully so it doesn't get too brown.
Cooling the Pie - Set the pie on a rack and let it completely cool before serving (for at least 4 hours).
If making the pie ahead of time, after the pie has completely cooled, gently and loosely cover it with plastic wrap and chill it in the refrigerator before serving.