Pumpkin Custard Pie - cooking recipe

Ingredients

4 c. brown sugar
8 eggs, separated (whites in separate bowl)
1/2 of 2 1/2 can (1 3/4 c.) pumpkin, or 1 pt. butternut squash
8 Tbsp. flour, slightly rounded
2 tsp. pumpkin pie spice
1 c. canned milk or cream
2 qt. scalded milk
pinch of salt

Preparation

Beat yolks and gradually add brown sugar; beat well.
Add pumpkin, flour, salt, spice and cream and mix well.
Add hot milk and keep stirring until well mixed.
Add stiffly beaten egg whites and slightly beat in; do not overbeat.
Pour in deep pie shell having liquid and whites in each pie.
Sprinkle cinnamon on top. Bake in a 425\u00b0 oven for 10 minutes, then 350\u00b0 until middle is set. Do not overbake.