Created by Gerry on October 4, 2018
Step 1: Preheat oven to 400
Step 2: Best to bake the day it’s being served for a nonsoggy crust, to avoid a soggy undercrust brush with beaten egg white before adding the pumpkin filling
Step 3: Heat milk and cream, stir in butter
Step 4: In bowl measure in sugar, salt, cinnamon, ginger, and cloves mix together
Step 5: In large mixing bowl beat egg yolks, add pumpkin and the sugar-spice mix blend well, slowly add the heated milk
Step 6: Beat egg whites to a froth and gently blend into the pumpkin mixture adding just before putting in the oven
Step 7: Bake at 425 degrees Fahrenheit for 15 minutes, reduce heat to 350, bake 40 – 50 minutes or until knife inserted near center comes out clean