Grandma's Rum Pumpkin Pie

Combine in mixing bowl:
1 1/2 Cups Canned Pumpkin
2/3 Cup Brown Sugar
1/2 tsp Salt
1 tsp Vanilla
1/2 tsp Ginger
1/2 tsp Cinnamon

Separate 2 Eggs

Wisk together in pour-able container:
2 Egg Yolks
1 cup Half & Half cream
2 TB Dark Rum

Stir egg mixture into pumpkin mixture

Beat 2 Egg Whites until stiff using 1/2 tsp Cream of Tarter

Fold Egg White mixture into Pumpkin mixture

Pour combined mixture into 8" pie crust

Bake for 15 minutes @ 425 deg Fahrenheit

Then bake for 30-40 minutes at 350 deg Fahrenheit until mostly dry in center.

Cool on wire rack and expect the filling to fall