Unroll one of the already prepared Pie Crusts, and place it in a pie plate/pan.

Fit the crust into the pan, and crimp edges around the top of the pie plate, or dish. Set aside.

In a bowl, add the Pumpkin Puree, or plain Pumpkin, and add the Sugar, Cinnamon, Salt, Ginger, Cloves, and stir to blend.

Break the Eggs into a separate bowl, and stir Eggs, until they're a light lemon color, and add to Pumpkin, and stir well to blend.

Add Evaporated Milk, and Schnapps, and stir until completely blended.

Pour the Pumpkin mixture into the unbaked pie shell, and place in the oven at 425 degrees for 15 minutes, then reduce heat to 350, and bake an additional 40 to 50 minutes, or until a knife inserted in the center, comes out clean.

Remove from the oven, and place on a wire rack to cool completely.

Serve when cool, or refrigerate until time to serve.

Before serving, cut into 2 inch pieces/wedges, and top with a generous amount of whipped cream.

Enjoy!