Pearl's Pretty-Darn-Good Pumpkin Pie

It's gettin' to be that season when folks just gotta have themselves some good ol' fashioned pumpkin pie.  So starting this week, just so you all don't get bored none, I'm gonna share a different type of pumpkin pie throughout November.   We'll start with one I like to call the "Any Half-Wit Can Make This Pie."

Here's what goes in it:

1         Refrigerated pie crust, softened as directed.           
2         Eggs.  If you don't have yer own chickens, buy the brown ones 'cause they jest taste better.

3/4      Cup sugar
1 1/2   Teaspoons pumpkin spice
1         Can (15 oz) pumpkin (Not pumpkin pie mix.   That would jest be wrong)       
1         Can (12 oz) evaporated milk (Same as 1 1/2 cups) 

And this is how you fix it:

-  Heat yer oven to 425 degrees F.  Place pie crust in 9-inch glass pan.
-  Get yerself a large bowl and beat those eggs with a wire whisk.  Then stir in the rest of the stuff until it's all blended together real nice like.
-  Bake 15 minutes.  Then turn down the temperature to 350 degrees F.  Bake 40 - 50 minutes longer or until you can stick in a knife and it comes out clean.  It will need to cool for about 2 hours, but then you can slop a big ol' scoop of whip cream on a slice and have at it.   

And while we're waitin' for that pie to cool, why don't you dump yer worries into the wash and I'll do my best to sort things out for you.