Pumpkin Chiffon Pie - cooking recipe

Ingredients

2 eggs, separated
2 Tbsp. flour
1/2 scant c. sugar
1 c. strained pumpkin
1/2 c. evaporated milk
2 Tbsp. browned butter
1/2 tsp. vanilla

Preparation

Whip egg whites until stiff.
Set aside.
Add to the egg yellows the flour, sugar, pumpkin and milk.
Mix together, then add browned butter and vanilla.
Mix again.
Fold in beaten egg whites and pour into pie shell.
Top with cinnamon.
Bake at 425\u00b0 for 10 minutes, then 350\u00b0 for 30 minutes.
Protect edge of crust with aluminum foil.