Creamy Pumpkin Pie
Yield: One 9 inch pie

Time: 10 minutes prep (if using store purchased crust) + about 60 min. baking 
Recipe from Julie Thomson and Julie Thomson :)

1 9 in. unbaked pastry crust

1 C sugar
1 rounded T flour
1 t cinnamon
1/2 t ginger
2 eggs yolks
1 15 oz can pumpkin
1 C milk
1 t vanilla
pinch salt
2 T melted butter
2 egg whites

1. Mix all ingredients, but the egg whites together in a medium sized mixing bowl.
2. Fold in the egg whites.
3. Pour the filling into your unbaked pastry shell.
4. Bake at 425 for 15 minutes. Turn the oven down to 350 and bake for 45-60 minutes. Just keep watching it carefully, now. You don't want the crust to burn, but you DO want the filling to get all cooked. Stick a toothpick into the center...when it comes out clean you are good to go.
5. Cool on a wire rack.