Preheat oven to 425 degrees F; place refrigerated pie crust in a 9-inch deep dish pie plate. Prick sides and bottom of crust with a fork and bake for 8-10 minutes. Remove from oven and set aside.

In a medium bowl, combine sugar, cinnamon, salt, nutmeg, and ginger. Mix to incorporate all ingredients and set aside.

In a large bowl, blend eggs, pumpkin, and vanilla extract and mix with a stand mixer or hand held mixer until thorougly combined.

Gradually add dry ingredients, and mix until combined.

With the mixer still running, slowly pour evaporated milk into the pumpkin mixture, beating well.

Reduce oven temperature to 350 degrees and bake for 40-50 minutes, or until a knife inserted in the center comes out clean.

Top with whipped cream and serve.