Traditional pumpkin pie gets an elegantmeringue topping in this easy-to-assemble show-stopper! To savetime, make the pie ahead of time and warm it up before addingthe fluffy finale.
Recipe: Pumpkin MeringuePie
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 (205°C).
Combine pumpkin, 1/2 cup sugar, cinnamon,1/2 teaspoon salt, nutmeg and cloves in a large mixing bowl andmix well. Add egg yolks, stirring until well blended.
Gradually blend in evaporated milk. Pourinto unbaked pie crust.
Bake for 35 minutes or until center isset. Remove pie from oven and increase oven temperature to 425°F(220°C).
Using an electric mixer set on high, beategg whites with 1/8 teaspoon salt until foamy. Gradually add6 tablespoons sugar, 1 tablespoon at a time, beating well aftereach addition. Continue beating until stiff, glossy peaks form.
Spoon some of the meringue around edgeof warm pie. Spread meringue so that it touches inner edge ofcrust all the way around pie by using the back of a spoon. Heapremaining 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 islightly browned. Cool on a wire rack before serving.
Makes 8 servings.
Deep-Dish Pumpkin Meringue Pie ⎢Martha StewartIf the Pumpkin MeringuePie recipe was useful and interesting, you can share it with your friends or leave a comment.