Preheat the oven to 400 degrees.

In a small bowl combine all the ingredients for the crust. Mix with a fork until combined.

Sprinkle the counter with flour and roll out the dough to 1/8 inch thickness.

Carefully pick up the crust, using the rolling pin, and gently push into the bottom and the sides of a 9 inch pie pan.

Crimp the edges, place a piece of parchment paper into the pan on top of the crust, fill the crust with dried beans or pie weights, then bake for 12 minutes.

Meanwhile, turn the heat on the oven up to 425 degrees.

In a medium bowl combine the sugar, salt, and pumpkin pie spice.

In another large bowl beat the eggs. Stir the pumpkin into the eggs and then add the sugar mixture.

Slowly stir in the evaporated milk.

Pour the mixture into the pie shell.

Bake for 15 minutes then reduce heat to 350 degrees and continue baking for 40-45 minutes.

Remove from oven and cool on a wire rack for 30 minutes. Place in the refrigerator until ready to serve.

Bake for 15 minutes then reduce the temperature to 350 degrees. Continue baking for 40-45 minutes or until a knife comes cleanly out of the center. Cool on a wire rack.