1 (15-ounce) can pumpkin (2 cups)
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9-inch) unbaked pie crust
Preheat oven to 425ºF. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into pie crust. Bake 15 minutes.
Reduce oven temperature to 350ºF and continue baking 35 to 40 minutes or as directed with one Favorite Topping, or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Sour Cream Topping: In medium bowl, combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract. After pie has bake 30 minutes at 350º, spread evenly over top; bake 10 minutes.
Streusel Topping: In medium bowl, combine 1/2 cup packed brown sugar and 1/2 cup all-purpose flour; cut in 1/4 cup (1/2 stick) cold butter or margarine until crumbly. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350º, sprinkle evenly over top; bake 10 minutes.
Chocolate Glaze: In small saucepan over low heat, melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon solid shortening. Drizzle or spread over top of baked pie.