Preheat oven to 450˚F. Remove the pie dough from the refrigerator to let it warm for 10 minutes while you make the pie filling.
In a small bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, ginger, salt, and cloves. Set aside.
In a large mixing bowl, beat the eggs with a wire whisk, or use a stand mixer with the wire whip attachment.
Add the pumpkin puree, milk, molasses, melted butter, vanilla, and mix to combine.
Gradually add the dry spice mix and stir until well combined.
Roll out the pie dough on a lightly floured surface to about 1/8-inch thick, and 12-inches in diameter, to fit a 9-inch pie pan.
Place the pie pastry into the pie plate. Fold and pleat the overhanging dough with your fingers to create a decorative edge.
Pour pumpkin mixture into the pie crust.
Bake in a 450˚F-preheated oven for 15 minutes. Then reduce the temperatures to 350˚F and bake until the custard sets, about 50 minutes longer. To test, insert a knife in the center of the pie and it should come out clean.
Bake for a few minutes longer if the custard sticks to the knife. The center will have a bit of a jiggle that will set up as the pie cools.
Let the pie cool completely on a wire rack, and then refrigerate before slicing.