This pumpkin pie recipe makes a smooth and creamy filling with canned pumpkin and sweetened condensed milk for the perfect Thanksgiving dessert.
Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C).
Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth.
Pour into crust. Bake in the preheated oven for 15 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes. Let cool before serving.
Enjoy!