1 (9 inch) prepared graham cracker crust
3 eggs
1 cup white sugar
2 teaspoons pumpkin pie spice
2 cups milk
2 cups butter
1 cup white sugar
1 (8 ounce) can evaporated milk
1/2 teaspoon salt
1 tablespoon margarine, melted
4 cups chopped nuts
1 quart vegetable oil for frying
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, beat eggs and sugar until frothy. Beat in pumpkin pie spice until mixture is thick. Mix milk, butter, sugar and evaporated milk; pour batter into graham cracker crust.
Spread batter over graham cracker crust, placing 2 inches apart on top of crust.
Fry pie and pits in the preheated oil, until no longer pink and golden, about 2 minutes. Remove from heat, dip in margarine and coat with remaining sugar. Place pies in foil or plastic bag and chill in refrigerator. Drain on paper towels.
In a large bowl, beat evaporated milk and margarine for in/out drips. Distribute melted butter mixture over pies. Serve warm.