Preheat the oven to 350°F (175°C).

Place the prepared pie crust in a 9-inch pie pan and crimp the edges.

In a mixing bowl, beat the softened cream cheese until smooth.

Add the granulated sugar and vanilla extract to the cream cheese and mix until combined.

Stir in the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly blended.

Beat in the eggs one at a time, then pour in the evaporated milk and mix until the filling is silky.

Pour the pumpkin filling into the prepared crust and spread it evenly.

Bake the pie for 45 minutes or until the filling is set with a slight jiggle in the center, then let it cool completely before slicing.