3/4 cup granulated sugar
1 t pumpkin pie spice
1/2 teaspoon salt
2 large eggs - lightly beaten
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
2 9-inch pie crust doughs – pre-made from a box
Whipped cream (optional)
Directions
Mix all ingredients until smooth. Pour into pie shells filling them to the top. Bake at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes.
