Preheat your oven to 425°F.
Combine the sugar, pumpkin pie spice, & pinch of salt in a small bowl.
In a larger bowl, beat the eggs lightly. Stir in the pumpkin and the sugar/spice mixture. Gradually whisk in evaporated milk.
Pour into pie shell. If using a frozen pie crust, you can use it straight from the freezer, still frozen.
Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees and continue to bake until a knife inserted in the center comes out clean - about 40-50 minutes.
Remove from the oven and set on a wire rack to cool to room temperature.
Serve cooled pie immediately or refrigerate until ready to serve. I love mine topped with whipped cream!
