Pumpkin Pie

• 1 can (1 lb. 13 oz.) pumpkin
• 1 1/2 c. brown sugar
• 3/4 tsp. salt
• 2 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. cloves
• 1 tsp. nutmeg
• 2 tbsp. cornstarch (opt.)
• 1 tsp. vanilla
• 6 eggs, separated (can be slightly beaten together)
• 2 lg. cans evaporated milk or 1 lg. can evaporated milk plus 1 c. cream
• 1 unbaked 9″ pie shell

Mix all ingredients. Pour into pie shell. Bake in 425 degree oven for 15 minutes and lower heat to 350 degrees and bake 45 minutes. NOTE: Grease pie pan and then put cracker crumb or bread crumb and shake off the excess. This prevents soggy shell.