Pumpkin Custard Pie
|Canned pumpkin||7 Cup (112 tbs)|
|Sugar||1 Cup (16 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Evaporated milk||3⁄4 Cup (12 tbs)|
|Pastry shell||9 Inch|
Beat pumpkin and egg yolks together; mix in sugar and milks.
Stir in cinnamon and nutmeg.
Fold in stiffly beaten egg whites.
Pour into pastry shell.
Bake at 350 degrees for 1 hour.