1 unbaked 9" pie shell
2 c. (16-17 oz. can) pumpkin
1 1/3 c. (15 oz. can) Eagle Brand milk, Bordens
1 unbeaten egg
1/2 tsp. ginger
1/4-1/2 tsp. cloves
1/2 tsp. salt
1/2 tsp. nutmeg
3/4 tsp. cinnamon

Preheat oven to 375 degrees. Blend in large bowl, all ingredients. Pour mixture into pie shell and bake until inserted knife comes out clean, 50-55 minutes. Refrigerate for approximately 1 hour. Spread whipped cream on pie when cool.