2 c. canned pumpkin
1 (15 oz.) can sweetened condensed milk (not evaporated milk)
1 egg
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 c. cream sherry
1/2 c. hot water
1 (9 inch) unbaked pastry shell

Combine pumpkin, condensed milk, egg, salt, spices, sherry, and water in a large bowl. Beat or stir vigorously until well blended. Pour into unbaked pastry shell. Bake in moderately hot oven (375 degrees) for 50 to 55 minutes. Cool. Serve with sweetened whipped cream.