Preheat oven to 425°F (220°C).

In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.

Pour filling into the pie crust and place on the center rack of the oven.

Bake for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until a knife inserted near the center comes out clean.

Cool on a wire rack for at least 2 hours before serving.