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Easy Pumpkin Meringue Pie

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Ingredients
  Red currant jelly 2 Tablespoon
  9 inch single crust pie pastry 1
  Chopped toasted blanched almonds 1⁄4 Cup (4 tbs)
  Eggs 3 , separated
  Light cream 1 1⁄2 Cup (24 tbs)
  Sugar 1 Cup (16 tbs)
  Canned pumpkin 1 1⁄2 Cup (24 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Chopped candied ginger 1 Tablespoon
Directions

Beat jelly with fork to soften and spread it in bottom of pastry-lined pan.
Sprinkle almonds on jelly.
Beat together egg yolks, cream and 3/4 cup sugar.
Add pumpkin, spices and salt and mix thoroughly.
Pour into shell.
Bake in very hot oven (425 F.) 10 minutes.
Turn temperature control to 350°F.and bake 55 minutes, or until set; cool.
Beat egg whites until soft peaks form.
Gradually add remaining sugar and beat until stiff and glossy.
Pile lightly on pie and sprinkle with candied ginger.
Bake in preheated moderate oven (350CF.) 12 to 15 minutes.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Pumpkin
Preparation Time: 
5 Minutes

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