Pumpkin Pie - cooking recipe

Ingredients

2 eggs, slightly beaten
1 1/2 c. solid pack pumpkin (14 oz., I use winter squash)
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. pumpkin pie spice
1 2/3 c. (13 fluid oz.) evaporated milk or light cream
9-inch pastry lined pan

Preparation

Mix filling ingredients in order given.
(I mix them in the blender.)
Pour into pastry lined pan. Bake at 425\u00b0 for 15 minutes. Reduce temperature to 350\u00b0 and continue baking for 45 more minutes or until knife inserted into center of pie comes out clean.
Cool. Refrigerate.