3 large egg yolks (reserve 2 egg whites)

1 cup sugar

1 cup solid pack pumpkin

½ cup butter, melted

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

pinch of salt

1 teaspoon pure lemon extract

1 teaspoon pure vanilla extract

¾ cup whole milk, scalding hot

¾ cup heavy cream, scalding hot

2 large egg whites, room temperature

sweetened whipped cream

Prepare pastry shells and set aside. In a large bowl, beat egg yolks and gradually add sugar; beat until light in color. Add pumpkin, melted butter, cinnamon, nutmeg, salt, lemon extract, vanilla, hot milk, and cream. Beat until thoroughly mixed. Cool. Beat egg whites until stiff peaks form. Gently fold into cooled pumpkin mixture. Pour evenly into 2 unbaked pastry shells. Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and continue baking for an additional 25-30 minutes or until filling is set. Serve with a generous dollop of sweetened whipped cream. 2 pies, 12-16 servings . From Creme de Colorado Cookbook