2 eggs
2 c. pumpkin
3/4 c. sugar
1/2 tsp. salt
1 tbsp. cinnamon
1 tbsp. allspice
1/4 tsp. ginger
1 2/3 c. heavy whipping cream

Beat eggs and canned pumpkin until fluffy. Add remaining ingredients and combine beating until thoroughly blended and almost "whipped" in texture. Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes, then at 350 degrees for 45 minutes or until the knife comes out clean.