Preheat oven to 425F. Place frozen crust on large foil-lined sheet pan. (To prepare using refrigerated pie crust, prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate.)
2
Mix eggs, brown sugar, pumpkin pie spice, flour and salt in medium bowl until smooth. Stir in pumpkin and vanilla. Gradually add evaporated milk, mixing well. Pour into pie crust.
3
Bake 15 minutes. Reduce oven temperature to 350F. Bake 40 minutes longer or until knife inserted in center comes out clean.
4
Serve warm or cold. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store covered in refrigerator.
