Easy Pumpkin Pie - cooking recipe

Ingredients

1 (6 ounce) package refrigerated pie crusts
1 (15 ounce) can pumpkin
1 (14 ounce) can eagle brand sweetened condensed milk (do not use evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt (I actually use less than this)

Preparation

Directions.
Preheat oven to 425 degrees F.
With mixer, beat pumpkin, Eagle(R) Brand, eggs, spices, and salt.
Pour into Ready Crust(R).
Bake 15 minutes.
Reduce oven temperature to 350 degrees F; bake 35 to 40 minutes longer or until knife inserted 1 inch from crust comes out clean.
Cool.
Serve with whipped cream.
Refrigerate leftovers.