Mix dry ingredients
Beat eggs slightly in a bowl
Slowly add pumpkin and dry ingredients mixing with a spoon.
Add evaporated milk and mix
Pour into pie crust (homemade or store bought).
Bake at 425 for 15 minutes.
Lower temperature to 350 and bake an additional 30-40 minutes until a knife comes out clean when poked.
Let cool for 2 hours before refrigerating.
Add toasted pumpkin seeds on top (optional). I toasted mine with olive oil, salt, sugar, cinnamon, allspice, and nutmeg.