Pumpkin Pie

1-1/2  cups		(1 large can) pumpkin
1  dash		cloves
14-1/2  ounces		evaporated milk
2  tablespoons		butter
3/4  cup		light brown sugar, packed
2		eggs (1 white stiffly beaten)
1/2  teaspoon		salt
1/2  teaspoon		lemon extract
1  teaspoon		ground ginger
1/8  package		Tenderflake 9 inch pie shell
1  teaspoon		cinnamon
1  tablespoon		Grating of nutmeg

Tip: Click on the ingredient links to learn the nutritional information for all the Pumpkin Pie ingredients. The serving size for any ingredient in Pumpkin Pie may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In saucepan, combine pumpkin, milk, sugar, salt, spices and butter.
Mix well and heat until butter is melted.
Pour over slightly beaten egg and egg yolk; add lemon extract.
Fold in stiffly beaten egg white.
Pour into unbaked shell; sprinkle with grated nutmeg.
Bake on lowest level in very hot oven - 500F- for 8 minutes; reduce heat to 325F and bake for a further 40 minutes or until knife inserted in centre comes out clean. Cool.