Preheat oven to 425º F.
Scrape pumpkin out into a large bowl. Beat eggs in a seperate bowl before mixing them in. Add sugar, salt, cinnamon, ginger and nutmeg, stir to combine. Add the milk, a little at a time, stirring after each addition. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350º F and bake for forty to fifty minutes or until a knife inserted near the center comes out clean.
Serve cool with whipped cream.Combine ingredients and beat with an electric mixer on high speed until cream forms fairly stiff peaks when beaters are lifted.
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