4 c. brown sugar
8 eggs, separated (whites in separate bowl)
1/2 of 2 1/2 can (1 3/4 c.) pumpkin, or 1 ptsp. butternut squash
8 tbsp. flour, slightly rounded
2 tsp. pumpkin pie spice
1 c. canned milk or cream
2 qt. scalded milk
pinch of salt

Beat yolks and gradually add brown sugar; beat well. Add pumpkin, flour, salt, spice and cream and mix well. Add hot milk and keep stirring until well mixed. Add stiffly beaten egg whites and slightly beat in; do not overbeat. Pour in deep pie shell having liquid and whites in each pie. Sprinkle cinnamon on top.

Bake in a 425°F oven for 10 minutes, then 350°F until middle is set. Do not overbake.