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by Tammy Hoover
1 9” crust (homemade is best)
1 16 oz can solid pack pumpkin
2 T melted butter
¾ c brown sugar
½ t nutmeg
¼ t ground cloves
¾ c evaporated milk
2 eggs, separated
1 T sugar
Beat together filling ingredients except for egg whites a tablespoon of sugar. In another bowl beat egg white and sugar until stiff and then gently fold into pumpkin mixture. Pour into pie crust and bake for 50 minutes at 400 degrees. Cool completely, and before serving top with fresh whipped cream.
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