Pumpkin Pie
Pastry for 9-inch pie
2 large eggs
3/4 cup sugar
1/2 t. salt
2 t. Pumpkin Pie Spice (I use the Pampered Chef one)
1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
Heat oven to 425 degrees. Beat eggs slightly in medium bowl with wire whisk. Beat in remaining ingredients. Pour into pastry-lined pie plate while it’s on the oven rack (to prevent spilling). Bake 15 minutes. Then reduce temperature to 350 degrees and bake another 45 minutes (until knife inserted in center comes out clean. Cool a couple of hours, then refrigerate.
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