1 refrigerated pie crust
3/4 cup sugar
1 1/2 teaspoon pumkin pie spice
1/2 teaspoon salt
1 15 oz. can pumpkin
1 1/2 cups evaporated milk
2 eggs, beaten

Heat oven to 425°F. Place crust in 9-inch pie pan.

Combine remaining ingredients. Pour into pan.

Bake 15 minutes; reduce oven temperature to 350°F. Bake 40 - 50 minutes longer.

Store in refrigerator.

Submitted by: Mandee