Pumpkin Pie

Prepare pie crust for 1-crust pie; use to line 9-inch pie pan. Make high stand-up edge.

Set aside.

Preheat oven to 425°.

In a large bowl, with mixer at medium speed, beat pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger and salt.

Pour pumpkin mixture evenly into unbaked pie shell. Bake at 425° for 15 minutes.

Reduce oven temperature to 350° and bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on wire rack about 1 1/2 hours before serving.