1 microwaved pie shell
3 eggs, divided
1 c. canned pumpkin
1 tbsp. flour
1/2 c. packed brown sugar
1 1/3 c. evaporated milk
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg

Blend 1 egg yolk in medium mixing bowl or 2-quart casserole at low speed. Reserve the white. With soft brush, coat the shell with beaten yolk. Microwave at high 30 to 60 seconds or until it is set. Add 2 eggs and remaining ingredients except the white to leftover beaten yolk. Blend well at low speed. Beat white until soft mounds form. Stir into pumpkin mixture.

Microwave at high 3 minutes, stirring after 1 1/2 minutes. Reduce power to medium. Microwave 6 to 9 minutes or until mixture is very hot and slightly thick, stirring with wire whisk after 2 minutes, then every minute.

Pour into shell. Fill to about 1/4 inch of top. flute. Set pie on wax paper in oven. Microwave at medium 11 to 26 minutes for 9-inch or until set in center. Rotate 1/4 turn every 4 minute. Cool completely.