2cupspumpkincooked and mashed (or 15-oz can of pumpkin pie filling)
1tbspPumpkin Pie Spice
Preheat the oven to 425°F. Place the pie crust into your pie pan.
In a small mixing bowl, combine the sugar, Pumpkin Pie Spice, and salt.
In another mixing bowl, beat the eggs lightly, then stir in the mashed pumpkin and sugar-spice mixture. Still mixing, gradually stir in the evaporated milk.
Pour the mixture into the pie shell, just up to the top of the crust.
Bake at 425°F for 15 minutes, then lower the oven temperature to 350°F and bake an additional 45 minutes. (To see if the pie is done, poke it with a toothpick close to the center; if it comes out clean the pie is ready, if there is filling sticking to the knife, bake another 10 minutes and test again in another spot.)
Place the pie on a cooling rack (or just on top of your stove) and allow it to cool 2 hours before slicing and serving. Refrigerate whatever you don't finish!
Sorry, I just can't teach you how to make a pie crust yourself here, that's a bit beyond my job description. Either find a simple recipe you like or just buy a pre-made one, I wouldn't think any less of you.