Preheat
oven to 425 degrees
Preheat your oven to 425 degrees.
Combine
sugar, salt, and spice
Combine the sugar, salt, and pumpkin pie spice in a small mixing bowl.
Use cinnamon, ginger, and cloves in place
of pumpkin pie spice for a slightly different flavor.
Beat
eggs, and stir in pumpkin, sugar, and milk
Beat the eggs in a large mixing bowl. Stir in the canned pumpkin and the sugar and spice mixture, and slowly add the evaporated milk.
Pour
mixture into pie crust and bake
Pour the mixture into the pie crust, placed in a nine-inch pie pan. Use the back of a spoon to smooth out the top of your pie and bake for 15 minutes.
Cover the edges of the pie crust with aluminum
foil if they begin to brown too quickly.
Reduce
heat to 350, and bake for 40-50 minutes
Reduce the oven temperature to 350 degrees, and bake the pie for 40 to 50 minutes longer.
Cool
on wire rack for two hours
Remove the pie from the oven, and allow it to cool on a wire rack for two hours. Once it has cooled, top each slice with a dollop of whipped cream, and dig in.
Preheat
oven to 425 degrees
Combine
sugar, salt, and spice
Beat
eggs, and stir in pumpkin, sugar, and milk
Pour
mixture into pie crust and bake
Reduce
heat to 350, and bake for 40-50 minutes
Cool
on wire rack for two hours
