Mix together the sugar and flour and then blend in the butter till the mixture is crumbly. In a 9×13 ungreased baking dish, pat down the mixture.
In a separate bowl, mix the eggs, pumpkin, salt, spices and sugar.
Then stir in the evaporated milk, and pour the mixture over the crust.
In a preheated 425 degree oven, bake for 20 minutes,
then turn the temperature down to 350 degrees,
and bake for 50 minutes more or till a toothpick poked in the middle comes out dry.
Cool and refrigerate overnight, then you are ready to cut and serve. You can garnish with whipped cream and a sprinkle of cinnamon to make it look pretty.