1 c. canned pumpkin
3 lg. eggs, separated
3/4 c. evaporated milk
1/4 tsp. cinnamon
1 c. sugar
3/4 c. milk
1/4 tsp. nutmeg
9 inch pastry shell

Beat pumpkin and egg yolks together. Mix in sugar and milks. Stir in cinnamon and nutmeg. Fold in stiffly beaten egg whites. Pour into pastry shell. Bake at 350 degrees for 1 hour. Yield: 6 servings.