Preheat your oven to 200 degrees Celsius.
Take 500 grams of pumpkin, cut into pieces, steam until soft and then mash it into a puree.
In a large bowl, combine the pumpkin puree, 200 grams of condensed milk, 2 beaten eggs, 1 teaspoon of cinnamon, 1/2 teaspoon of ginger powder, 1/4 teaspoon of nutmeg, and a pinch of salt.
Roll out your pie dough and place it in a 9-inch pie dish. Trim and crimp the edges.
Pour the pumpkin mixture into the pie crust.
Bake in the preheated oven for 15 minutes. Then reduce the temperature to 180 degrees Celsius and bake for another 35-40 minutes, or until a knife inserted near the center comes out clean.
Allow the pie to cool on a wire rack for 2 hours to let the pumpkin filling set.