Mix wet ingredients in a bowl, eggs, vanilla extract, evaporated milk.

Mix dry ingredients in separate bowl, sugar, salt, all spice, ginger, nutmeg, cinnamon

Combine the wet ingredients and dry ingredients, mixing well

Add pumpkin puree last, mix well and pour into pie crust

Bake at 450° for 10 minutes, then turn temperature to 350° for 40-45 minutes, or until knife comes out clean.

Pull out and let cool for at least 4hrs. The cooling process is important. Give it time to cool and firm up, so it doesn't fall apart. Serve cool, not hot or warm. Can't forget the whipped topping!