1 (15 oz.) can pumpkin
3 large eggs, separated
3/4 cup evaporated milk or heavy cream
3/4 cup milk
1/4 tsp. cinnamon
1/4 tsp. ginger
1 cup sugar
1/4 tsp. cream of tartar
1 (9-inch) unbaked deep-dish pie crust

Preheat oven to 350°F. Separate eggs. Use a large bowl for the egg whites.

Mix the first 7 ingredients in the bowl with the yolks. Then add the 1/4 teaspoon cream of tartar to the egg whites and beat until stiff. Fold in the yolk pumpkin mixture into the stiffened egg whites.

Place folded mixture into prepared pie crust. Put in oven and bake for 1 hour. Pie is done when a knife inserted in the middle comes out clean.

Submitted by: James Marr