Magic Pumpkin Custard Pie

Magic Pumpkin Custard Pie

Makes a 9" pie or tart

1 cup pumpkin puree (not pie filling)

4 tsp all purpose flour

2 eggs, separated

1/2 tsp salt

1 cup sugar

1/2 tsp ground nutmeg

1 tsp ground cinnamon

2 c milk

Preheat the oven to 400°.

In a large bowl, mix together the pumpkin, flour, egg yolks, salt, sugar, nutmeg, cinnamon, and milk.  Beat well until thoroughly combined.  Be careful -- the mixture will be pretty liquidy, so it can slosh out of the bowl.  In a separate large bowl, beat the egg whites just until stiff peaks form (this means that when you lift the beater(s) out of the egg whites, they will stand at a peak without drooping).  Fold the egg whites into the pumpkin mixture.

Pour the mixture into a lightly greased 9" pie plate or tart pan (without a removable bottom).  Bake for 10 minutes; lower the oven temperature to 350° and bake for an additional 30-40 minutes, or until a knife stuck in the center comes out clean.  Remove from oven and let cool completely in pan on a wire rack.

Serve with sweetened whipped cream and sprinkled with a little extra cinnamon.