Combine sugar, salt, and pie spices in a small bowl.
Beat eggs lightly in large bowl.
Stir in pumpkin and sugar/spice mix.
Slowly stir in evaporated milk blending well.
Stir in gluten free flour
Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes. When knife inserted near center comes out clean it is done. Cool on rack for 2 hours and serve. Serve immediatedly or refridgerate.