Pumpkin Cream Pie

In a medium saucepan, place the sugar, corn starch, cinnamon, nutmeg, ginger, cloves, salt, milk, and pumpkin. Cook over medium heat, stirring frequently until the mixture comes to a thick boil. Remove pan from the heat and pour a little of the pumpkin mixture in with the egg yolks. Pour this back into the saucepan, stirring to incorporate the eggs. Return pan to heat and cook for about 3 minutes. Pour filling into pie crusts and refrigerate. Serve with sweetened whipping cream.