In a saucepan heat milk, add pumpkin to the mixture.
Add beaten eggs to the mixture.
Pour into a pie crust.
Bake for 10 minutes.
Reduce heat to 350℉ and bake for another 35 minutes.
Buttermilk Pie Crust
Add flour, sugar, and salt to a food processor with the metal blade. Pulse a few times.
Add cold, diced butter to bowl. Pulse until the mixture just starts to come together.
Turn machine on and add the buttermilk while it is running. Process until the mixture comes together in a ball.
Dump out and knead in any stray bits.
Roll in plastic and then refrigerate overnight (or at least a few hours).
Divide into 6 pieces and roll into balls.
Roll out and line 6 tartlet pans.
Add the egg whites and the cream of tartar to a mixing bowl.
Whip the egg whites until you have soft peaks.
Add the sugar and the water to a small saucepan.
Use a candy thermometer to monitor the temperature.
Heat over medium-high heat.
Heat the sugar mixture to 240℉. (do not touch the sugar, it is extremely hot and sticky)
Turn mixer on low and continue to beat the egg whites. Very slowly and very carefully add the hot sugar syrup.
When all of the sugar syrup is added, turn the mixer up to high speed and beat the meringue until the peaks are stiff and glossy.
This recipe can also be baked as a single large pie in one 9 inch pie crust. You will have some extra dough left over after you trim the edges of your tartlets or pie. You can use this extra dough to make decorations for your tartlets, or to create a few pie crust cookies. I like cinnamon and sugar on mine!