Preheat oven to 425 degrees F (220 degrees C.)
In a large bowl, combine eggs, sugar, cinnamon, ground ginger, and nutmeg/cloves, pumpkin, and evaporated milk. Use a hand beater and mix until fully combined.
Place your pre-made pie crust into a pie plate (if needed) and the pie plate on a baking sheet to prevent spilling. Pour pumpkin filling into the pie crust. Bake for 15 minutes at 425.
While baking, roll out your pie crust dough and use cookie cutters to cut out leaves. Use a toothpick to draw on the veins of the leaves.
Remove pie from oven, turn oven down to 350°F.
Place the leaves on top of the pie, arrange as desired. Use foil to cover the outside edges of the crust so they do not get too brown or burn while baking.
Return pie to oven, and bake about 45 minutes longer or until knife inserted in center comes out clean.
Place pie on a cooling rack and let cool completely, about 2 hours. Refrigerate until ready to serve.