- 1 9 in. pie shell, unbaked
- 1 1/2 cups pumpkin puree
- 1/2 cup + 6 Tbsp sugar, divided
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp + 1/8 tsp salt, divided
- 3 lg. eggs, separated
- 1 cup evaporated milk
Preheat oven to 400F degrees.
Combine pumpkin puree, 1/2 cup sugar, cinnamon, nutmeg, cloves and 1/2 tsp salt in a large mixing bowl. Fold all together until completely mixed.
Stir in 3 egg yolks. Mix well.
Slowly add the evaporated milk while stirring.
Pour the filling mixture into the pie shell.
Bake 35 minutes or until a knife inserted in the center of the pie comes out clean.
Remove the pie from the oven and raise the oven temperature to 425F degrees.
Place 3 egg whites in a mixing bowl and sprinkle with 1/8 tsp of salt.
Beat with a mixer until well blended.
Continue beating and add sugar 1 Tbsp at a time.
After all the sugar has been added, continue beating until soft peaks form.
The meringue is done when it is stiff and peaks form when you lift the beaters.
Spread the meringue over the top of the pie, all the way to the edge.
Cook for about 7 minutes or until the meringue begins to brown.
Cool on a wire rack.
Yield: 8 servings