CREAMY SPICY PUMPKIN PIE

1 can 29 oz pumpkin
4 eggs
1 tbl cornstarch
1 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/3 cup heavy cream
1/4 cup melted butter
1-9" deep pie pan with unbaked crust

Beat egg whites until they hold their shape. Sprinkle in cornstarch and beat until stiff peaks form. Set aside

Beat egg yolks in large bowl until thick and blend with brown sugar and spices. Add pumpkin, cream and butter, blend.

Fold in egg whites.

Bake 450 degrees for 10 minutes, 350 degress for 25-30 minutes.

Optional--if you want to use canned pumpkin pie mix, follow directions on can but add the spices in this recipe. The canned prepared mix is bland. Omit everything else that is not in the directions on the can.

Must be topped with whipped cream....