Traditional Pumpkin Pie

from Eagle Brand Milk labels/cookbooks
1 (9in) unbaked pie crust
1 (15oz) can pumpkin puree
1 (14oz) can sweetened condensed milk
2 eggs
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp pumpkin pie spice* (this was my mother's addition, it makes it MORE SPICY)
½ tsp salt

Preheat oven to 425°F. In large bowl, combine all the filling ingredients, mix well. Pour the pumpkin mixture into prepped unbaked pie crust. Place in the oven (be careful not to slosh) and bake for 15 min. Reduce the heat to 350°F and bake another 35 to 40 min. (use a toothpick or knife to test the pie; if it comes out clean, its done). Cool before cutting. Garnish the pie or each slice with whipped cream or your desired topping. Refrigerate leftovers.