Pumpkin Pie

This is Libby's famous recipe, except I use pumpkin pie spice. I love pumpkin pie and it's so easy to make.

3/4 cup sugar
1/2 tsp salt
1 3/4 tsp pumpkin pie spice
2 eggs
15 oz can pumpkin
12 oz can evaporated milk
1 unbaked 9 inch pie shell (I use Pillsbury pie crust dough and a glass pie plate)

Mix sugar, salt, and pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. If pie crust is overbrowning, cover edges with foil. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.