Preheat oven to 425 F.
In a large bowl, beat eggs.
Stir in sugar, salt, and pumpkin pie spice.
Mix in pumpkin.
Mix in evaporated milk.
Pour into 9" pie plate (no crust needed).
Bake for 15 minutes.
Reduce heat to 350 F and bake for another 40-50 minutes, until a toothpick comes out dry.
Remove from oven and leave on counter for two hours before use.
Put the crustless pie in a large mixing bowl and beat it for about thirty seconds to evenly distribute any moisture.
For every four popsicles you want to make, blend 1 1/2 cups of the cooked pumpkin pie with the milk using an immersion blender.
Fill popsicle molds and freeze for at least four hours.
Drizzle frozen popsicles with melted chocolate and sprinkle with crushed graham crackers.