3/4 cup granulated sugar
1/2 tsp salt
1 3/4 tsp Milford Spice Company's MiMom's Pumpkin Pie Spice
2 large eggs
1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
1 unbaked 9-inch deep-dish pie shell
Whipped cream (optional)
Preheat oven to 425 degrees.
Mix sugar, salt and 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 for 15 minutes at 425 degrees.
Reduce temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream.