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Pumpkin Meringue Pie

Pie.Chef's picture
Ingredients
  Pastry 1 (For Single Crust Pie)
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Milk 2 Cup (32 tbs)
  Canned pumpkin 1 Cup (16 tbs)
  Eggs 3
  Meringue 1 (For Pie)
Directions

PATRY MAKING

Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes or till crust is golden.
Cool on rack.
Filling
In saucepan combine sugar, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves.
Gradually stir in milk and pumpkin.
Cook and stir till thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks.
Return mixture to saucepan; cook and stir 2 minutes more.
Pour hot mixture into baked pastry shell.
Make Meringue for Pie using the 3 reserved egg whites.
Spread the meringue over the hot filling; seal to edge.
Bake in 350° oven for 12 to 15 minutes or till golden.
Cool on rack.
Cover; chill to store.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin

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