Stir in 1 30-oz can of pumpkin pie mix & 1 5-oz can of evaporated milk.
Pour the mixture into 1 9-inch deep-dish piecrust.
Cut 2-inch strips of foil & cover the crust edges to prevent excessive browning.
Bake at 400 degrees for 15 minutes. Reduce the temp to 325 degrees & bake an additional 40 minutes. Cool.