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Pumpkin Meringue Pie Yield: 6 Servings 1
½ c Pumpkin; Canned, Mashed Combine
the pumpkin, the ½ cup sugar, spices, and
½ ts of salt in a bowl and
mix well. Add the egg yolks, stirring until well blended, then,
gradually, blend in the evaporated milk. Pour into the unbaked pie
shell. 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.
Remove the pie from the oven and increase the oven temperature to 425
degrees F. To make the meringue, beat the egg whites and the ⅛ ts of
salt in a bowl, using an electric mixer set on high, until foamy.
Gradually add the 6 tbls of sugar, 1 tbls at a time, beating well after
each addition. Continue beating until stiff, glossy peaks from when the
beaters are slowly lifted. Spoon some of the meringue around the edge of
the warm pie. 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. Heap the remaining meringue in the center and, again using the
back of the spoon, push it out to meet with the meringue border. 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. Cool on a wire rack.
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