1 (15 oz) can pumpkin puree 1 (14 oz) can sweetened condensed milk 2 large eggs 1 teaspoon pumpkin pie spice 1⁄2 teaspoon salt 1 (9 inch) unbaked pie crust
Preheat oven to 425°F.
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice and salt until smooth.
Pour the filling into the unbaked pie crust.
Bake for 15 minutes. Then, reduce the temperature to 350°F and bake for 40-50 minutes more until the center is almost set.
Allow to cool completely on a wire rack.
Serve with whipped cream if desired.