• Place pumpkin, spices and salt into a medium saucepan. Cook, stirring continuously, over medium-high heat, until pumpkin starts to steam. Remove from heat and transfer to a large mixing bowl to cool.
• Preheat oven to 400°F. Beat egg white and lightly brush over surface of unbaked pie shell.
• To the pumpkin mixture, add eggs, sweetened condensed milk and vanilla until smooth. Spread the mixture into the pie shell and smooth the top. Bake for 10 minutes.
• Reduce oven temperature to 350°F and continue to bake for Bake 35 to 40 minutes, until the crust is browned and the filling is almost set in the center. If the crust start to brown too much, cover crust with strips of tin foil or a silicone crust protector. When the pie is done it will be slightly jiggly right in the middle. That's okay. Cool completely on wire rack.

MAKE AHEAD:

• Bake pie according to recipe. Cool completely on a wire rack. Wrap pie in plastic or place entire pie in large plastic storage bag and refrigerate for up to 3 days.

TO FREEZE:

• Bake pie according to recipe and allow to cool completely on a wire rack. Wrap entire pie in plastic, then a layer of foil. Label and freeze up to 3 months. Thaw in refrigerator 24 hours ahead, still wrapped in plastic before serving.