Total time: 90 min Serves: 8
1 box refrigerated pie crust, softened (as directed on box)
3/4 cup sugar
1.5 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 can (15 oz.) pumpkin (not pumpkin pie mix)
1 can (12 oz.) evaporated milk (1.5 cups)
Instructions （Step By Step）
1. Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2. In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crust-lined pan.
3. Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator.
MAPLE PUMPKIN PIE: Substitute 1/2 cup maple-flavored syrup for 1/2 cup of the evaporated milk.