4 egg whites
4 egg yolks
4 tbsp. butter, softened
1 c. dark brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg, preferably freshly grated
1/2 tsp. ground ginger
1/2 tsp. ground allspice
2 c. pureed pumpkin, freshly cooked or canned
1/3 c. heavy cream
A short crust pastry shell, baked in a 9 1/2" x 1 1/2" glass pie plate & cooled

Preheat the oven to 350 degrees. With a wire whisk or a rotary or electric beater, beat the egg whites until they are firm enough to stand in unwavering peaks on the beater when it is lifted from the bowl.

In a separate bowl, cream the butter and brown sugar together by beating and mashing them against the sides of the bowl with the back of a spoon until the mixture is light and fluffy. Beat in the egg yolks, one at a time, then add the cinnamon, nutmeg, ginger and allspice. Beat in the pumpkin, 1/2 cup at a time. Add the cream and continue beating until the mixture is smooth.

Stir a few tablespoonfuls of the egg whites into the pumpkin mixture. Then scoop it over the remaining whites. With a rubber spatula, fold the two gently but thoroughly together.

Pour the filling into the pie shell, spreading it evenly and smoothing the top with the spatula. Bake the pie in the middle of the oven for 45 minutes. (The filling may still appear undercooked and soft, but it will become firm when it cools.) Remove the pie from the oven and let it cool to room temperature before serving.