Grandma Young's Pumpkin Custard Pie
|Canned pumpkin/Fresh cooked pumpkin puree||4 Cup (64 tbs)|
|Sugar||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
|Egg whites||4 (Room Temperature)|
|Unbaked 9 inch pie shells||2|
Combine the pumpkin, sugar, milk, flour and vanilla in a large mixing bowl and beat until smooth.
Beat the egg whites until stiff peaks form.
Fold the egg whites into the pumpkin mixture.
Pour into the pie shells.
Bake at 375 degrees for 15 minutes.
Reduce oven temperature to 325 degrees and bake for 40 minutes longer.
Serve with whipped cream.