Combine sugar, cinnamon, ginger and cloves in large bowl. Add eggs. Whisk just until combined. Gradually whisk in corn syrup, pumpkin and evaporated milk; mix well.
Pour 2 pounds, 9 ounces filling into each pie crust.
Bake for 15 minutes at 425°F. Reduce heat to 350ºF and bake about 30 to 35 minutes longer or until knife inserted near center comes out clean.
Remove pies from oven. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage.
Serve with sweetened whipped cream, if desired.
Tip: To prevent overbrowning, cover edge of pies with foil.