Easy Pumpkin Pie

Set oven rack in lowest position of oven and heat oven to 425 degrees.

Thaw the chilled pie crust according to package directions, unroll and then fit into pie dish. Decorate edges if desired (I fold edges under just barely and press edges between fingertips to create a wavy design).

In a mixing bowl whisk together pumpkin, sweetened condensed milk (scrape in any excess from can), eggs, pumpkin pie spice, and salt until well blended.

Pour mixture into pie crust then wiggle to level. Set on a baking sheet. If you don't want the crust edges to get overly dark you can cover them with a ring of aluminum foil.

Transfer pie on baking sheet to oven and bake on lowest rack in preheated oven 15 minutes. Leave in oven, reduce temperature to 350 degrees and continue to bake until pie is nearly set (filling no longer jiggles when moved), about 35 to 40 minutes.

Transfer to a wire rack and let pie cool at least 2 hours before slicing. For a chilled pie rest 1 hour at room temperature and then 2 hours in the fridge.