- 1 9-inch pie crust
- 1 15-ounce can pumpkin
- 1 12-ounce can evaporated milk
- 2 eggs
- 2/3 cup brown sugar
- 1 1/2 teaspoons pumpkin pie spice
Preheat oven to 425°F.
Line 9-inch pie plate with pastry; turn edges under and flute.
Combine all remaining ingredients in medium mixing bowl; blend well. Pour into pastry-lined pie plate. Bake for 15 minutes. Reduce oven temperature to 350°F; continue baking for 40 to 50 minutes or until knife inserted near center comes out clean. Cool for 20 minutes; refrigerate until cold, at least 2 hours.
Makes 8 servings.