Traditional pumpkin pie
gets an elegant meringue topping in this easy-to-assemble show-stopper!
To save time, make the pie ahead of time and warm it up before
adding the fluffy finale.
Pumpkin Meringue
Pie
1 1/2 cups canned or fresh
pumpkin puree
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 large eggs, separated
1 cup evaporated milk
1 (9-inch) unbaked pie crust
1/8 teaspoon salt
6 tablespoons granulated sugar
Preheat oven to 400°F.
Combine pumpkin, 1/2 cup
sugar, cinnamon, 1/2 teaspoon salt, nutmeg and cloves in a large
mixing bowl and mix well. Add egg yolks, stirring until well
blended.
Gradually blend in evaporated
milk. Pour into unbaked pie crust.
Bake for 35 minutes or
until center is set. Remove pie from oven and increase oven temperature
to 425°F.
Using an electric mixer
set on high, beat egg whites with 1/8 teaspoon salt until foamy.
Gradually add 6 tablespoons sugar, 1 tablespoon at a time, beating
well after each addition. Continue beating until stiff, glossy
peaks form.
Spoon some of the meringue
around edge of warm pie. Spread meringue so that it touches inner
edge of crust all the way around pie by using the back of a spoon.
Heap remaining meringue in center and push out to meet meringue
border.
Using a table knife or
icing spatula, form light small peaks in meringue.
Bake for 5 minutes or
until meringue is lightly browned. Cool on a wire rack before
serving.
