3 eggs
1 partially baked 10 inch pie shell
2 tbsp. butter
2 c. pumpkin puree
3/4 c. sugar
1 1/2 c. milk
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg
1/8 tsp. cloves, ground
3/4 tsp. cinnamon
Whip cream, optional

Heat oven to 350 degrees. Separate 1 of the eggs. Beat white with 1 tablespoon water and brush over partially baked pie shell. Melt butter. Beat yolk with remaining eggs. Add pumpkin and beat well. Beat in sugar, milk, melt butter, salt, ginger, nutmeg, cloves and cinnamon. Pour into pie shell and bake until a knife sticks in the filling 1 inch from the edge comes clean, 40 to 50 minutes. Cool to room temperature. Serve with whipped cream, if you like.