1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

2

eggs

3/4

cup sugar

1 1/2

teaspoons pumpkin pie spice

1/2

teaspoon salt

1

can (15 oz) pumpkin (not pumpkin pie mix)

1

can (12 oz) evaporated milk (1 1/2 cups)

1

Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

2

In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crust-lined pan.

3

Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator.