Pumpkin Pie

I didn't have time to make my own crust, but the frozen one was pretty delicious. I used a bit of leftover fondant to make the pumpkin decoration. 

Ingredients
1 frozen pie shell (premade)
1 (15 oz) can of pumpkin puree
1 (14 oz) can of sweetened condensed milk
3 tsp pumpkin pie spice (1 1/2 tsp cinnamon, 3/4 tsp ground ginger, 3/8 tsp ground cloves, 3/8 tsp nutmeg)
2 eggs
1/2 tsp salt

Directions
Preheat oven to 425 F.

Whisk together eggs, pumpkin puree, sweetened condensed milk, spices, and salt in a bowl.

Add pumpkin mixture to frozen pie crust (do not defrost). Use foil to create a sort of cover for the crust to keep it from burning in the oven.

Bake for 15 minutes, then lower oven to 350 F and continue cooking for 30-40 minutes (or until an inserted toothpick comes out clean).

Allow pie to cool for 2 hours. Pie should be refrigerated after 4 hours.