Follow instructions to prepare pie dough, roll out and place in a greased pie plate.
Preheat oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in a medium bowl until smooth. Cover the edges of your pie crust with tin foil (*see note below). Pour filling into prepared crusts. Bake 15 minutes.
Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until toothpick inserted 1 inch from crust comes out clean. Cool and serve with homemade whipped cream!
Notes
Because pumpkin pie cooks so much longer than most other pies, your crust will burn before the filling is cooked through unless you cover the edges with tinfoil or use a pie crust shield.To use tin foil, tear into six 2-inch wide pieces. Use 3 pieces to cover each pie. Be careful to cover only the edge of the crust, and not into the filling, or you the filling will bake onto the foil and tear away when removed, leaving not-so-perfect pie!