Classic Pumpkin Pie

0 Preheat the oven to 425°F.
7 In a small bowl, whisk together the sugar, salt, cinnamon, and pumpkin spice.
6 In a large mixing bowl, lightly beat the eggs until smooth.
5 Stir in the pumpkin purée, then mix in the sugar-spice mixture.
4 Slowly pour in the evaporated milk, whisking little by little until the filling is completely smooth. You can whisk by hand, use a hand mixer on low speed, or blend everything briefly in a blender for an ultra-creamy texture.
3 Pour the filling directly into the unbaked premade pie shell. There is no need to prebake.
2 Bake for 15 minutes at 425°F, then reduce the temperature to 350°F and continue baking for 40 minutes, or until a knife inserted near the center comes out clean.
1 Let the pie cool on a wire rack so the custard can fully set.