In bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, cinnamon, nutmeg, ginger and salt.
Pour into pie shell. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce temperature to 350°F (180°C); bake for 30 minutes longer or until knife inserted in centre comes out clean. Let cool on rack