Recipe - Fluffy Pumpkin Pie

One half cup Sugar
1 teaspoon Cinnamon
One half teaspoon Nutmeg
One fourth teaspoon Cloves
One fourth teaspoon Ginger
One fourth teaspoon Salt
1 cup Strained cooked or canned
pumpkin
1 cup Milk
2 Eggs
1 Egg yolk
1 Egg white
1 9" unbaked pastry shell

Temp 425 Time 45 minutes

Mix sugar, cinnamon, nutmeg, cloves, ginger and salt. Combine with pumpkin;
add milk. Beat 2 eggs and 1 egg yolk well; add. Beat 1 egg white stiff;
fold in. Pour into pastry shell
There you go. The pumpkin will be a lighter color than normal if you are
using fresh pumpkin not canned.

Posted to BakeryShoppe Digest V1 #468 by "glenn r. goble"
grgbob@digital.net on Dec 23, 1997