Preheat your oven to 425°F (220°C) and place a rack in the center.

In a large bowl, combine pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk until smooth.

Pour the mixture into the unbaked pie crust, smoothing the top.

Bake at 425°F for 15 minutes.

Reduce heat to 350°F (175°C) and bake an additional 35–40 minutes, or until a knife inserted near the center comes out clean.

Let the pie cool completely before serving.

Store in the fridge covered for up to 4 days.