Gluten-free Pumpkin Pie

Preheat the oven to 425°F and place the unbaked almond pie crust in a 9-inch pie dish.

Combine the pumpkin puree, condensed milk, eggs, honey, ground cinnamon, ground ginger, allspice, and salt in a large mixing bowl, whisking until smooth and well blended.

Pour the pumpkin filling into the prepared pie crust, spreading it evenly.

Bake at 425°F for 15 minutes to set the crust edges.

Reduce the oven temperature to 350°F and continue baking for 35 minutes, or until a knife inserted near the center comes out clean.

Remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour before serving.