Preheat the oven to 425°F (220°C).

Prepare the pie crust by placing a store-bought crust in the pie dish or rolling out homemade dough.

In a large mixing bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt.

Beat in the eggs one at a time until the mixture is smooth.

Gradually stir in the evaporated milk until well combined.

Pour the filling into the prepared pie crust, leaving a little space at the top.

Bake in the preheated oven for 15 minutes.

Reduce the oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes, until the filling is set but jiggly in the center.

Allow the pie to cool completely before slicing.