3/4 cup sugar
1/2 teaspoon salt
1-3/4 teaspoon pumpkin pie spice
Two large eggs
One can of (15 ounces) 100% pure pumpkin
One can of (12 fluid ounces) Evaporated milk
One unb aked (9-inch) deep-dish pie shell
Mix sugar, salt and pumpkin pie spice in a small bowl. Beat eggs in large bowl. Stir in pum pkin 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 40 minutes or until knife inserted near center comes
out clean. Cool on w ire rack for two hours. Serve immediately or refrigerate. Recipe makes eight servings.
*Source: Nestle
