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

1. Preheat oven to 400°F (205°C).
2. 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.
3. Gradually blend in evaporated milk. Pour into unbaked pie crust.
4. Bake for 35 minutes or until center is set. Remove pie from oven and increase oven temperature to 425°F (220°C).
5. 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.
6. 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.
7. Using a table knife or icing spatula, form light small peaks in meringue.
8. Bake for 5 minutes or until meringue is lightly browned. Cool on a wire rack before serving.

Makes 8 servings.