Old Fashioned Pumpkin Pie

• 10-inch pie crust
• 3 large eggs
• 2 3/4 c. canned pumpkin
• 3/4 c. sugar
• 3/4 tsp. salt
• 1 can sweetened condensed milk
• 1 1/2 tsp. cinnamon
• 1/2 tsp. cloves
• 3/4 tsp. ginger
• 3/4 tsp. nutmeg
• 1 c. light cream (half and half)

1. Separate 1 egg; reserve white in small bowl.
2. In large bowl, lightly beat two remaining eggs and one egg yolk; add remaining ingredients and mix well.
3. Beat reserved egg white until stiff. Carefully fold into pumpkin mixture.
4. Pour carefully into unbaked 10-inch pie shell.
5. Put tinfoil collar around crust edge to prevent burning.
6. Bake at 425u0b0 for 15 minutes; reduce heat to 350u0b0 and bake 1 hour or until knife inserted in center comes out clean.
7. Remove foil collar approximately 15 minutes before pie is done.
8. Cool and serve with real whipped cream.

crust, eggs, pumpkin, sugar, salt, condensed milk, cinnamon, cloves, ginger, nutmeg, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=891966 (may not work)