Susan Dillard, Wife of Kerry Dillard

Pumpkin Pie

Ingredients

1 large can pumpkin 
5 eggs separated (whites separated into small bowl) 
1 can evaporated milk 
1¼ tsp nutmeg 
1 Tbsp sugar (add to egg whites) 
3 Tbsp flour
1 cup brown sugar
1 cup granulated sugar
1¼ tsp cinnamon
Sprinkle of salt
1 unbaked prepared pie crusts

Directions

Preheat oven to 450°F. Mix together pumpkin, egg yolks, and flour; add brown sugar and granulated sugar; mix thoroughly. Add evaporated (NOT condensed) milk, cinnamon, nutmeg, and salt; mix thoroughly. Beat egg whites and tablespoon of sugar until light and fluffy; FOLD into pumpkin mixture. Divide mixture into two crusts. Cover pie crust edge with foil. Bake for 10 minutes, then turn oven temperature down to 350°F and bake until brown (about 1 hour or longer) or until knife comes out clean.