- One 9-inch pie crust
- 2 eggs
- 3/4 Cups sugar
- 1 1/2 Teaspoon pumpkin pie spice
- 1/2 Teaspoon salt
- One 15-ounce can canned pumpkin
- One 12-ounce can evaporated milk
Heat oven to 425 degrees. Place pie crust in 9-inch glass pie pan.
In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crust-lined pan.
Bake 15 minutes. Reduce oven temperature to 350 degrees; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator.