I made this for Thanksgiving last year, and I've made it 4 times since... lol, Doug LOVES it... It's really easy to make and the clean up is very easy as well... It's one of my favorite things to make :-)
* A little trick I have is to warm up the pumpkin and the spices in a saucepan before adding the other ingredients... It makes the pumpkin taste more fresh and the spices meld a little bit better...
1 (15 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust
Preheat oven to 425 degrees F. Whisk pumpkin, EAGLE BRAND, eggs, spices and salt in medium bowl 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. Store leftovers covered in refrigerator.