1 lg. pkg. Jello vanilla pudding mix
3 tbsp. sugar
1 tsp. pumpkin pie spice
1 (13 oz.) can evaporated milk
1 egg, slightly beaten
1 c. canned pumpkin
Baked 9″ (deep) pie shell, cooled

Combine all ingredients.
Cook in saucepan over medium heat, stirring until mixture comes to a full rolling boil.
Remove from heat.
Cool 5 minutes, stirring twice.
Pour into shell.
Chill for at least 4 hours.
Serve with whipped topping.
Add chopped nuts if desired.