Pumpkin Meringue Pie
1 1/2 c Pumpkin Canned, Mashed
1/2 c Sugar
1 t Cinnamon Ground
1/4 t Nutmeg Ground
1/4 t Cloves Ground
1/2 t Salt
3 ea Eggs-Separated
1 c Evaporated Milk
1 ea Unbaked 9-inch Pie Shell
1/8 t Salt
6 tb Sugar
Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 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
1/8ts 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.