Sweetened condensed milk takes the place of the sugar and evaporated milk normally used in typical pumpkin custard pies and contributes to this pie's smooth texture.

Perfectly Pumpkin Pie

1 (15-ounce) can pumpkin puree (about 2 cups)
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
2 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust

Sweetened whipped cream for accompaniment

1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together pumpkin, sweetened condensed milk, eggs, spices and salt until smooth. Pour into unbaked crust.
3. Bake for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes or until knife inserted in the center comes out clean. Cool.
4. Serve slices of pie topped with dollops of sweetened whipped cream. Store in refrigerator.

Makes one (9-inch) pie.