In a medium bowl, combine the brown sugar, salt, cinnamon, ginger, and cloves. Set aside.
In another bowl, beat the eggs well. Stir the canned pumpkin and the sugar mixture into the eggs. Gradually stir in the evaporated milk.
Pour the pumpkin mixture onto the warm crust, and return to the oven, baking for 30 to 40 minutes, or until the center is no longer jiggly - and a knife inserted into the center comes out clean. If the filling does stick to the knife, bake for an additional 5 minutes and check again.
When done, remove from the oven and cool on a wire rack. Allow to cool completely, then cover and refrigerate for 2 to 3 hours. Remove the chilled bars from the pan by pulling on up on the parchment paper. Cut into squares and serve with whipped cream and chopped pecans.