1 1/2 cups canned solid pack pumpkin
1 (14 oz.) can Eagle Brand sweetened condensed milk
3/4 cup light brown sugar
1/2 tsp. salt
1/2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. lemon extract
2 tsp. butter (the real kind)
2 egg yolks
1 egg white (stiffly beaten)
1 prepared 9-inch deep-dish pie crust

In a saucepan combine pumpkin, milk, sugar, salt, butter, and spices. Mix well and heat until butter has melted. Add egg yolks to mixture and blend well. Add lemon extract and blend in. Gently fold in egg whites and let mixture cool. Pour into piecrust and bake at 500°F for 8 minutes. Reduce heat to 325°F and bake for an additional 25 to 30 minutes. Let pie cool for one hour before serving.

Baking hint: To prevent edges of pie crust from burning, take a square of aluminum foil and cut an 8 or 9-inch hole in the center. Lay over top of pie, exposing pie mixture but covering the edges of the crust. Bake pie according to directions above.

Submitted by: Jeff Jackson