INGREDIENTS:

1/2 c. flour
1 1/2 c. sugar
1 1/2 tsp. cinnamon
1 1/2 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. salt
1 c. pumpkin
3 eggs, separated
1 qt. milk
Pie tin lined with crust of choice

DIRECTIONS:

Preheat oven to 425 degrees. Combine first 6 ingredients. Add pumpkin, 3 egg yolks, and milk. Beat thoroughly. In separate bowl, beat 3 egg whites until stiff, then fold egg whites into pumpkin mixture. Pour filling into prepared pie crusts.
Bake 10 minutes, reduce oven temperature to 375 degrees and continue to bake for 35-45 minutes, until knife inserted in center comes out clean.

NOTE: This recipe belonged to Bruce’s great grandmother, and dates from the 1850’s. It’s a tradition at Jones family Thanksgiving.

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