Pumpkin Pie Custard Style

SReiff's Note:

Not your "everyday" pumpkin pie. Liked by those who don't usually like pumpkin pie (this one's for you, Angie)! This is custard-like, creamy and just absolutely delicious. A family favorite and is the only type of pumpkin pie you'll find on our table during the holiday season!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 8

Yield: 1.0 pie

• 1/3 cup white sugar
• 2/3 cup pumpkin
• 1/3 cup brown sugar
• 2 tablespoons flour
• 1 2/3 cups milk, hot
• 2 eggs, separated
• 1/3 teaspoon vanilla
• 1/3 cup molasses
• cinnamon
• 1 unbaked pie shell, 9 inches

Directions:

1. Preheat oven to 350°F.
2. Scald milk: Make it very hot by bringing it almost to the boiling point.
3. Mix all ingredients together except egg whites.
4. Beat egg whites until stiff and can form peaks.
5. Gently fold egg whites into mixed ingredients.
6. Pour into pie shell.
7. Sprinkle desired amount of cinnamon over top.
8. Bake at 350F for 30 minutes or until set.