PUMPKIN PIE

You can't go wrong with this pumpkin pie....I have made this recipe for as long as I can remember. I think pies are better with Sweetened Milk, rather than evaporated milk....they hold up better and taste better too!

1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs (calls for 2, but I use three sometimes)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 unbaked pie crust