1 17-oz can sweet potatoes, drained, mashed
1 5-oz can evaporated milk
1/2 cup sugar
3 eggs, beaten
1/4 cup margarine, softened to room temperature
1 tsp vanilla
1/2 tsp salt
1/2 tsp pumpkin pie spice

Place margarine in a medium mixing bowl to soften and set aside. Prepare and bake pastry for an 8- or 9-inch pie, as directed, and set out to cool. (I just use a frozen pie shell.) Set oven temperature to 350°. Beat eggs in a smaller bowl and add to softened margarine. Drain sweet potatoes, place into bowl used to beat the eggs. Process with a potato masher, and transfer to mixing bowl with eggs and margarine. Add remaining ingredients, and blend thoroughly, using a hand mixer, until smooth. Pour mixture into cooled pie shell, place pie on a cookie sheet, cover the crust edge with foil or use a shield, place on center rack of oven and bake 45 to 50 minutes or until a knife inserted near the center comes out clean. Serve with whipped cream.