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Mix sugar, cinnamon, salt, ginger and cloves. Beat eggs in separate bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk. Pour into baking dish. Preheat oven at 425. Reduce temperature to 350 and bake for 50 minutes (just slightly after cooked). Once cooled, add 1/4 cup graham cracker crumbs to baked pumpkin mixture and mix. Using your hands, roll mixture into balls (approximately 1 T of batter each). Roll ball into graham cracker crumbs, coating thoroughly. Stick lollipop stick into center of ball and place on baking sheet lined with wax paper. Pop into the freezer while you melt the white chocolate according to directions on package. Take pops out of freezer and dip bottom of the pops into white chocolate. Place back on wax paper to dry. To serve, whip heavy cream and dollop onto pie pops. Makes approximately 35 pops.
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