Adjust your oven rack to the lowest position and preheat to 425 degrees Fahrenheit.

Allow the pie crust to thaw as per the package instructions, then unroll it and place it into a pie dish. If you like, you can shape the edges by folding them slightly under and pinching them with your fingers for a decorative touch.

In a mixing bowl, combine the pumpkin, sweetened condensed milk (scraping out all of it from the can), eggs, pumpkin pie spice, and salt. Whisk until the mixture is smooth and thoroughly mixed.

Pour the filling into the pie crust, then gently shake it to even out the surface. Place the pie dish on a baking sheet. To prevent the edges of the crust from getting too dark, you can cover them with a strip of aluminum foil.

Bake the pie on the lowest rack of the oven for 15 minutes. After this time, lower the temperature to 350 degrees Fahrenheit and continue baking until the filling is almost set (it shouldn't jiggle when you move the pie), which should take about 35 to 40 minutes.

Once done, move the pie to a wire rack and let it cool for at least 2 hours before slicing. For a chilled pie, let it sit at room temperature for 1 hour, then refrigerate for 2 additional hours before serving.