I'm a traditional kind of cook, and this is a traditional pumpkin pie. Not much more to say, except that it's absolutely dee-lish-us ... especially cold ... and with whipped cream!

1/4 cup sugar

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

2 eggs

1 12-ounce can evaporated milk

1 15-ounce can 100% pumpkin OR 2 cups fresh pumpkin puree (if using fresh, add 1 tablespoon flour to dry ingredients)

1 unbaked 9-inch pie shell

Preheat oven to 425 degrees. Combine sugar, salt, pumpkin spice and flour (if using fresh pumpkin). Slightly beat eggs in small dish, then add to dry ingredients, along with pumpkin. Stir in milk. Pour into pie shell. Bake at 425 degrees for 15 minutes, making sure to cover crust with foil strips once it has browned. Decrease oven temperature to 350 degrees and bake about 45 minutes more or until center seems done.

Cool and refrigerate.