CRUST:

1 c. flour
1/2 c. softened butter

Mix together and press in a 9x13 pan. Bake 10 minutes at 350 degrees.

FILLING:

2 (15 oz.) cans pumpkin
1/2 c. evaporated milk
1 1/2 c. white sugar
1/2 tsp. salt
1/2 tsp. vanilla
2 tsp. pumpkin pie spice
4 eggs, well beaten

Combine all above ingredients and beat well with mixer. Pour over baked crust and bake 40 minutes at 350 degrees. Serve with Cool Whip or whipped cream.