Pumpkin Pie - Yields 2 pies
2 pie crusts 1 large can of pumpkin 3/4 c. light brown sugar 3/4 c. sugar 1/2 tsp. salt 3 tbs. Gran Manier 3 tsp. cinnamon 3 tsp. ginger 1 tsp. allspice or clove 1/2 tsp. nutmeg 4 eggs, separated 1/2 c. milk 1 can evaporated milk
*Prepare crusts in 2, 9 inch pie plates. *Preheat oven to 450. *Combine sugars, salt, cinnamon, ginger, allspice and nutmeg in a small bowl and set aside. *In a large bowl combine pumpkin, Gran Manier, egg yolks, and milks, beat until smooth. *Add in spice mixture and beat again until combined. *Clean and dry beaters very well. Beat egg whites until stiff peaks form. *Fold egg whites into pumpkin mixture until just blended. *Bake at 450 for 15 minutes, then lower heat to 350 and bake an additional 30 minutes. After 30 minutes lower heat again to 325 and bake for 10 more minutes. At this point turn the oven off but do not remove pies for 20 minutes. Remove pies from oven and cool on counter. Serve warm or chilled.