Pumpkin Custard

2 cups cooked pumpkin/squash
3 eggs, separated
1 ¾ cup sugar
2 cup milk
2 Tablespoon flour, rounded
1 Tablespoon melted butter
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
Mix everything together except egg whites. Beat egg whites and add later. Pour into 2- 9” unbaked pie shells. Bake slowly at 350 for 60 minutes on bottom rack.