Perfect Pumpkin Pie - cooking recipe

Ingredients

1 (15 ounce) can pumpkin (2 cups)
1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) prepared unbaked pie shells (I use Dad's Mazola No-Roll Pie/Pastry Shell)

Preparation

Preheat oven to 425 degrees F.
Whisk pumpkin, Eagle Brand, eggs, spices and salt until smooth.
Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
Cool. Garnish as desired. Refrigerate leftovers.
NOTE: as per Libby's Famous Pumpkin Pie (recipe is printed on the back of Libby's Pumpkin can), you may prefer to slightly alter the spices to: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/8 teaspoon cloves (no ginger) for one pie so be sure to double amounts for two pies.