I had always just bought my pumpkin pies, but this year I took a crack at making it myself and it turned out awesome, I don't think I'll ever buy it again. This pie turned out absolutely delish and it was super easy to make. I doubled up the recipe below and made two, because 1 pumpkin pie is simply not enough in this household.
1 (9") unbaked pie crust
1 can pumpkin puree
1 can light sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp pumpkin pie spice
1/2 tsp salt
Preheat the oven to 425 F.
Whisk together the pumpkin, sweetened condensed milk, eggs and spices in a large bowl until well blended.
Pour into the uncooked pie crust. Bake at 425 for 15 minutes, then turn the oven down to 350 F. and continue baking for another 35 to 40 minutes, or until a toothpick inserted an inch away from the crust comes out clean.
Cool completely and store leftovers in the fridge.