1 pie crust

1 can (15 ounce) of pumpkin puree

1 can (12 ounce) of evaporated milk

2 large eggs

2 tsp. of Antica Spice Blend

½ cup of firmly packed brown sugar

2 ½ cup granulated sugar

2 ½ tsp. vanilla extract

½ tsp. salt

Prepare crust and place on baking dish, set aside.

In large mixing bowl, combine ingredients until well mixed. Pour into baking dish.

Bake in a preheated 475°F oven for 10 minutes; reduce heat to 350°F and continue to bake for 50-60 minutes or until knife inserted into center comes out clean.

Do not overbake, center should be slightly wobbly.

Remove from oven, allow to cool completely.

Serve with whipped cream.