Pumpkin Pie with Sweetended Condended Milk

I had pumpkin pie a couple of years ago that I just loved, when I asked for the recipe, I found out the secret ingredient was condensed milk...*insert heavenly moment here*...isn't everything better with that golden ingredient?

1 can (15-oz) pumpkin
1 can (14-oz) sweetened condensed milk
2 large eggs
1 tbsp pumpkin pie spice
1 9-inch deep dish pie crust

Preheat oven to 425 degrees.

Place pie pan on a cookie sheet and line with the crust.

In a large mixing bowl combine the pumpkin, milk, eggs, and spice; mix together until smooth.  Pour the filling into the crust.

Bake at 425 degrees for 15 minutes.  Reduce the temperature to 350 degrees and bake another 40 minutes or until a knife inserted about an inch from the crust comes out clean. 

Remove from oven and set on a wire rack to cool completely.