1 3/4 Cup Organic Pumpkin (Farmer's Market)
1/2 Cup Grade A Maple Syrup (Shady Maple)
1 Tablespoon Pumpkin Pie Spice
4 Large Egg Whites
1 teaspoon Cream of Tartar
Combine pumpkin, syrup, and spice in a large mixing bowl.
Whip egg whites and cream of tartar to stiff peaks.
Gently fold egg whites into pumpkin, adding 1/3 of whites at a time.
Pour into a greased 1.6 quart casserole dish and bake for 50 minutes. Middle will not be completely set, but edges will be firm.
Cool for 2 hours.