Preheat oven to 350 degrees. In small bowl, blend canned pumpkin, pie spice and sugar. Set aside. In a mixing bowl on low setting, blend egg yolks, salt and vanilla. Add, alternately, milk and pumpkin mixture until all ingredients are thoroughly blended, about 5 minutes. Pour mixture into 2 small, uncooked piecrusts or 1 large crust. Bake for 45-50 minutes until golden brown and does not jiggle. (Note: pie will be soft but will continue to firm up as it cools.)