Preheat oven to 425°F.

Place pie crust in 9-inch pie plate and crimp edges as desired. Chill until ready to fill.

Whisk pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Pour into prepared pie crust. Cover edges with foil or a pie shield.

Bake at 425°F for 10 minutes, then reduce temperature to 350°F and bake for an additional 30-40 minutes until set but slightly jiggly in the center.

Remove from oven and cool before chilling. Serve with whipped cream.