Pumpkin pie

1 ready-made piecrust
2 cups canned pumpkin puree
1/3 cup firmly packed brown sugar
1/2 cup sugar
1 1/2 cup evaporated milk
3 eggs
1 tsp. group cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
Whipped topping (like Cool Whip)
Preparation Time: 4 hours

1.Preheat oven to 375? F and warm the piecrust in the oven until it is feels hot.
2.In a large bowl, mix all the other ingredients together until smooth.
3.Remove the piecrust from the oven, pour the pumpkin filling into it, and bake for 35 - 40 minutes. Keep checking up on the pie because it`ll crack if over-baked. The pie is done when the filling is mostly solid and only a tad bouncy when nudged.
4.Cool pie on a rack, then refrigerate until the next day.
5.Serve with a dollop of whipped topping on each slice.