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1 (9-inch) pie shell, unbaked
2/3 c. granulated sugar
1/8 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
pinch of ground cloves
1 1/2 c. canned pumpkin
1 tsp. vanilla extract
1 1/2 c. evaporated milk
1/2 grated orange rind
3 egg whites, beaten

Preheat oven to 450 degrees. Combine sugar, salt, cinnamon,
ginger, nutmeg and cloves. Stir in pumpkin; add vanilla,
evaporated milk, orange rind and egg whites. Beat with mixer
until smooth. Pour into unbaked pie shell and bake 10 minutes
at 450 degrees. Reduce heat to 325 degrees; bake until knife inserted in the
filling comes out clean, about 45 minutes. Serve with whipped
topping. Serves 8.

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