Ingredients
Group One:
3 egg whites beaten
Group Two:
2 1/2c. pureed pumpkin, canned
3/4 c. dark brown sugar
1/4 c. butter
1 1/2 tsp. cinnamon
1/8 tsp cloves
1/2 nutmeg, freshly grated
1/2 tsp ginger
1/4 tsp salt
1/2 tsp white pepper
1c. canned milk
One 9 inch frozen pie shell
Preparation
Preheat oven to 450 degrees
With clean beaters and bowl, whip eggs whites until stiff. Mix dry ingredients in small bowl and stir with a whisk. In another large bowl, beat egg yolks. Add brown sugar then butter. Add pumpkin. Stir in dry ingredients. Stir in milk. Fold in egg whites a small amount at a time to pumpkin mixture.
Bake 10 minutes at 450 degrees then reduce heat to 350 degrees for about 45 minutes until an knife comes out clean.
Serve with sweetened whipped cream.
