Mary Lohr's Pumpkin Pie

A milder flavored, fluffier pumpkin pie

• Ready In: 1 hr
• Serves: 6
• Yields: 1 large pie

Ingredients

• 2  eggs, separated
• 1 (15 ounce) can pumpkin puree
• 2 1⁄2 tablespoons flour
• 1 (8 ounce) can evaporated milk
• 1  teaspoon cinnamon
• 1  teaspoon pure vanilla extract
• 1  cup white sugar
• 1⁄2 cup light brown sugar
• 1 (10 inch)  unbaked  deep dish pie shells

Directions

1. Thoroughly mix egg yolks, pumpkin, flour, cinnamon, vanilla and sugars.
2. Mix in evaporated milk.
3. Heat mixture in a pan until slightly warm.
4. Beat egg whites until foamy.
5. Fold beaten egg whites into warm pumpkin mixture.
6. Pour into pie shell.
7. Bake at 450 degrees for 15 minutes.
8. Lower oven temperature to 375 degrees and bake until the top is browned and an inserted knife comes out clean (about 30 minutes).
9. Cool completely.