Pumpkin

3/4 c C and H Golden Brown Sugar

-- firmly packed 1/2 ts Salt

1 ts Cinnamon

1/2 ts Allspice

1/4 ts Ginger

1/4 ts Nutmeg

3/4 c Milk

1 1/4 c Mashed pumpkin

-- cooked or canned 3 Eggs; separated

1/4 c C and H Powdered Sugar

1 Baked

9" crumb crust

8 to 10 minutes

3 hours. Spread with ginger-flavored Whipped Cream Topping before serving. WHIPPED CREAM TOPPING -- In chilled bowl combine

1 cup (1/2 pint) whipping cream,

3 tablespoons C and H Powdered Sugar and 1/2 teaspoon vanilla or spice (ginger, cinnamon, etc.). Beat until just stiff enough to hold its shape. Spread in swirls over pie, or use as dessert topping. Keep refrigerated until served. It will hold up for hours! Reprinted with permission from