Martha Maxon Pumpkin Pie

(Surprise when cooked; custard in the center.)

• 1 c. pumpkin
• 1 c. white sugar
• 1 Tbsp. cornstarch
• Pinch of salt
• 1/2 tsp. cinnamon
• 1/4 tsp. powdered ginger
• 2 or 3 large eggs separated
• 1 1/4 c. milk
• 1 tsp. vanilla

Place pumpkin in mixing bowl. Add dry ingredients and yolk of eggs, and stir until smooth, add milk and vanilla. Beat egg whites to a good froth; pour into mixture stirring only until slightly mixed. Pour mixture into unbaked pie shell (9-inch) and sprinkle top with nutmeg. Place in preheated oven, 424 degrees for 10 minutes, at 375 degrees for 10 minutes, then at 325 degrees until done. (About 25 to 30 minutes, or until surface cracks.) For double recipe, use 5 large eggs.