Combine sugar, salt and spices in small bowl; set aside.
Beat eggs with pumpkin with electric mixer, then beat in sugar mixture. Slowly add milk.
Pour into pie crust.
Bake 15 minutes at 425 degrees, then cover edges with aluminum foil to avoid burning the crust. Decrease oven temperature to 350 degrees and bake 45 minutes or until knife inserted near center comes out clean.
Cool on wire rack 2 hours. Chill, if desired.
Crust:
Combine flour, sugar and salt in medium bowl.
Blend in butter with pastry blender or two knives to form coarse crumbs.
Add ice water, 1 Tbsp. at a time, and mix with fork until dough forms.
Knead dough with lightly floured hands until mixture forms a ball.
Roll out dough on lightly floured surface from center to edges, forming a 12-inch circle. Press into 9-inch pie plate.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.