3 eggs, separated
3/4 c. brown sugar
1/4 c. white sugar
3/4 c. pumpkin
2 tbsp. flour
1 tsp. lemon extract
1/4 tsp. nutmeg
Dash of salt (opt.)
1 tall can evaporated milk
1 unbaked pie shell

Gradually beat the sugar into the egg yolks; add pumpkin and 2 tablespoons flour. Stir in flavorings and milk (whole milk may be used, just add what you need to fill crust). Pour into pie crust. Bake at 350 degrees until done, 50 to 60 minutes. Add additional sugar to egg whites to make meringue. Spread on top of baked pie and brown in 350 degree oven.

NOTE: If eggs are extra large 2 would do. I add 2 tablespoons sugar to each egg white for meringue.