Preheat oven to 425°.
Combine sugar and spices in small bowl.
Beat eggs lightly in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake for 15 min. at 425°.
Reduce temperature to 350°.
Bake for 40 to 50 min. or until knife inserted near center comes out clean.
Cool on wire rack approx. 2 hrs.
Serve immediately or chill. Do not freeze, as this may cause filling to separate from crust.
Makes one 9 inch deep-dish pie, 8 servings.
For pre-mixed Pumpkin Spice recipe, see: PumpkinSpice.htm.
For 2 shallow pies, substitute two 9 in. pie shells (2 cup volume). Bake in preheated oven 425° for 15 min. Reduce temperature to 350°. Bake for 20 to 30 min. or until pies test done.
For lower fat/calorie pie, substitute Carnation Evaporated Lowfat Milk.