1 pie crust
3/4 c. sugar
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 can pumpkin (not pie mix)
1 can evaporated milk
Heat oven to 425 degrees. Place pie crust in 9-inch pan as directed for
crust. In a large bowl, beat eggs. Stir in remaining ingredients
until well blended. Pour into crust lined pan. Bake for 15 minutes.
Reduce oven temperature and bake for another 40 to 50 minutes, or
until knife inserted into center comes out clean. Cool completely,
about 2 hours.
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