1 (9-inch) pie crust, unbaked
3 eggs
1 c. sugar
1 c. heavy cream
1 c. canned pumpkin
1/4 c. milk
1 tsp. cinnamon
1 tsp. nutmeg
3/4 tsp. ginger
3/4 tsp. salt
1/8 tsp. mace
1 egg white, slightly beaten

Beat eggs slightly. Add sugar, heavy cream, pumpkin, milk, cinnamon, nutmeg, ginger, salt and mace. Mix well. Brush the pie shell with egg white to avoid sogginess. Pour filling into crust.

Bake at 425 degrees for 15 minutes. Turn oven to 350 degrees and bake 45 more minutes (until toothpick comes out clean).