Pumpkin Meringue Pie

Total Time: 40 mins

Ingredients

• Servings: 6
• 1 1/2 cups pumpkin, canned, mashed
• 3 large eggs, separated
• 1/2 cup sugar
• 1 cup evaporated milk
• 1 teaspoon cinnamon, ground
• 1 unbaked 9-inch pie shell
• 1/4 teaspoon nutmeg, ground
• 1/8 teaspoon salt
• 1/4 teaspoon clove, ground
• 6 tablespoons sugar
• 1/2 teaspoon salt

Recipe

• 1 combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in a bowl and mix well.
• 2 add the egg yolks, stirring until well blended, then, gradually, blend in the evaporated milk.
• 3 pour into the unbaked pie shell.
• 4 bake in a preheated 400 degrees f. oven for 35 minutes or until a knife inserted halfway between the center and edge comes out clean.
• 5 remove the pie from the oven and increase the oven temperature to 425 degrees f.
• 6 to make the meringue, beat the egg whites and the 1/8ts of salt in a bowl, using an electric mixer set on high, until foamy.
• 7 gradually add the 6 tbls of sugar, 1 tbls at a time, beating well after each addition.
• 8 continue beating until stiff, glossy peaks from when the beaters are slowly lifted.
• 9 spoon some of the meringue around the edge of the warm pie.
• 10 spread the meringue so that it touches the inner edge of the crust all the way around the pie, using the back of a spoon to do this.
• 11 heap the remaining meringue in the center and, again using the back of the spoon, push it out to meet with the meringue border.
• 12 using a flatware knife, form light small peaks in the meringue and then bake in the preheated oven for 5 minutes or until the meringue is lightly browned.
• 13 cool on a wire rack.