Easy Pumpkin Meringue Pie
|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|
|Chopped candied ginger||1 Tablespoon|
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 350Â°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.