Combine sugar, salt and Pumpkin Pie Spice Blend in small bowl.
In a large bowl, beat eggs lightly.
Stir in pumpkin puree and spice/sugar mixture.
Slow stir in evaporated milk.
Pour into prepared pie shell.
Bake for 15 minutes.
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 until ready to use.
Make Ahead: If you can, make it the day before. The filling gets a chance to really set up and the flavors are able to fully develop.
Dark Crust: Try a pie shield or wrap aluminum foil around the edges.
Do not Overbake: Undoubtedly, if you do you will have had a pie with a big crack in the middle, take the pie out when it is just done(set) will prevent this mishap. If it does happen, no worries, decorate the top with fresh whipped cream and sprinkle with a little cinnamon.
Make your own spice: Along with using fresh spices, I love to create my own spice blends. Pumpkin Pie spice is not just for pie, use it in coffee, toppings, oatmeal or anything for a seasonal twist.
Creative toppings: Feeling daring? Shake up your pie topping by using Caramel ice cream, Pumpkin Ice cream or a flavored whip cream!
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