3/4 cup sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice (or 1-1/4 t. cinnamon, 1/2 t. ginger, and 1/4 t. cloves)
1 can (16 oz.) pumpkin (plain, unflavored) or an equal quantity of cooked pumpkin
2 eggs, slightly beaten
1 can (12 oz.) evaporated milk
unbaked pie pastry in 9″ pan
whipped cream for garnish (optional)
Preheat oven to 425 degrees. In small bowl, whisk together the sugar, salt, and pumpkin pie spice. In a large bowl, add the pumpkin and stir in the sugar mixture. Whisk in the eggs and than gradually whisk in the milk until well combined. Pour mixture into prepared pie shell and bake at 425 degrees for 15 minutes. Lower heat to 350 degrees and continue baking for approximately 45 minutes. To check for doneness, insert a knife in the center of the pie; it should come out clean. If it’s still runny in the center, return it to the oven for a bit until it’s firm.
TIP: To prevent the pie crust edge from burning as it bakes, cover with a pie crust shield or pieces of aluminum foil.
Found here http://www.rfgkitchenrelax.blogspot.com/2013/10/classic-pumpkin-pie.html