For the Pie Filling:
1 can 100% Pure Pumpkin Puree (15oz)
1 can sweetened condensed milk (12oz)
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
Mix together all ingredients and pour into prepared pie crust. Bake 425 for 15 minutes. Reduce to 350 for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for about 2 hours. Serve immediately or refrigerate.