1 c. sugar
2 tbsp. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
1/2 tsp. salt
2 c. evaporated milk
1 c. canned pumpkin
2 eggs, separated

Mix 3/4 cup sugar, flour, cinnamon, nutmeg, ginger, cloves, and salt together. Stir in milk and pumpkin. Cook over boiling water for 20 minutes stirring frequently. Remove from heat and stir in slightly beaten egg yolks. Return to heat and cook 2 minutes longer, stirring constantly. Cool. Pour into 9 inch baked pastry shell. Beat egg whites until stiff. Fold in remaining 1/4 cup sugar and spread on top of pie. Bake in slow oven (300 degrees) for 15 minutes or until brown.