1 (15 oz.) can pumpkin
3 eggs, separated
1 tbsp. all-purpose flour
1 cup sugar
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. salt
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/4 tsp. baking powder
pie crusts (I use Pillsbury)

Sift together flour, sugar, salt and spices and add to the strained pumpkin along with the unbeaten egg yolks.

Mix thoroughly then combine with the sweetened condensed milk.

Beat the egg whites until frothy, add the baking powder and beat until stiff.

Fold into pumpkin mixture and turn into crust or crusts placed in bottom of pie tin.

Bake at 425°F degrees for 45 minutes to an hour, checking frequently.

Submitted by: Diane Schluter