Pumpkin Pie

Heat oven to 425°F.

<p>In a large bowl, beat the sugar, pumpkin pie spice, salt, pumpkin, evaporated milk, and eggs with a wire whisk until well blended, smooth, and without lumps.</p>

<p>Place the frozen pie crust on a cookie sheet, and carefully pour the filling into the crust. Then, place the pie (on the cookie sheet) in the oven on the middle rack.</p>

<p>Bake for 15 minutes. Then, reduce the oven temperature to 350°F. Bake for 40 to 50 minutes longer or until the crust is lightly browned and a knife inserted near the center comes out clean with the center still slightly jiggly.</p>

<p>Cool on cooling rack at least 2 hours. Serve or refrigerate until serving time. Store loosely covered in refrigerator.</p>