1 can pumpkin (15 oz)
1 can evaporated milk (12 oz)
¾ cup sugar
1 ½ tsp Inland Empire Spice Pumpkin Pie Spice
½ tsp salt
Preheat oven to 425 degrees. Beat the eggs lightly in a large bowl, then beat in remaining ingredients and mix until smooth. Pour into pie crust and spread evenly. Place on a cookie sheet (to catch any drips) and bake 15 minutes, then reduce heat to 350 degrees and bake until knife inserted in the center comes out clean, about 45 minutes longer. Cool thoroughly and then chill until time to serve.