1 can evaporated milk

1 14oz can pumpkin puree

3/4 cup brown sugar

1 tbsp butter (melted)

1/8 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

2 eggs- separate egg whites and yolk

1 pie pastry crust (Recipe Link Above)

Warm milk, sugar and butter. Coat crust with small amount of egg white.

Add all ingredients except egg whites together. Whip egg whites until firm.

Fold into pumpkin mixture. Bake at 425F for 15 minutes.

Bake further at 350F for 40 minutes.Turn the oven off and open the oven door.

Allow the pie to cool in the oven for 15 minutes. This will help prevent any cracks.

Remove from the oven and allow to cool completely and chill in the fridge for at least 10 minutes.