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Phenomenal Pumpkin Meringue Pie

Phenomenal Pumpkin Meringue PieSkip the whipped cream and surprise your family and guests with a meringue-topped pumpkin pie!

Recipe Ingredients:

Pumpkin Filling:
1 1/2 cup cooked pumpkin
4 large egg yolks
1/2 cup granulated sugar
1 (14-ounce) can fat-free or regular sweetened condensed milk
1 tablespoon pumpkin pie spice
1/2 teaspoon salt

4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1 (9-inch) unbaked pie shell*

Cooking Directions:

  1. Preheat oven to 400°F (205°C).
  2. For Pumpkin Filling: Beat together pumpkin, egg yolks, sugar, condensed milk, spices and salt until smooth. Pour into pie shell and bake at 400°F (205°C) for 10 minutes; reduce heat to 350°F (175°C) and continue to bake until knife inserted near center of pie comes out clean or about 50 to 60 minutes.
  3. Reduce oven temperature to 325°F (160°C) when pie is done.
  4. For Meringue: Beat egg whites until soft peaks form. Gradually add cream of tartar and sugar, 1 tablespoon at a time, until egg whites become stiff. Spoon meringue onto pie, making sure to seal meringue around rim of pie crust. (Tip: May place meringue in dollops on pie instead of covering top of filling.)
  5. Bake at 325°F (160°C) until meringue becomes golden brown on top or about 20 to 22 minutes. Chill before serving. Refrigerate leftovers.

Makes 8 servings.

*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.

Recipe and photograph courtesy of The Incredible Edible Egg™.