Emily’s Pumpkin Pie

1 9″ unbaked pie crust

2 cups pumpkin (about 1 15oz can)
14 oz sweetened condensed milk
2 eggs
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt

Combine all ingredients (except crust!)

Mix well and pour into crust.

Bake at 450° for 15 minutes then reduce heat to 350° for 35 to 40 minutes. Cool before serving