Mom’s Pumpkin Pie
- 9 inch unbaked pie crust
- ¾ cup sugar
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 can (15 oz) pumpkin, plain
- 1 ¼ cups evaporated milk
- 2 eggs, beaten
Preheat oven to 425°F
- In a large bowl, mix the filling ingredients. Pour into pie crust.
- Bake for 15 minutes, then reduce oven temperature to 350°F. Bake 40 to 50 minutes longer or until knife inserted near center comes out clean.
- Cool and serve, or refrigerate until serving time.