Pumpkin Meringue Pie
Combine 3/4 cup sugar, 3 tablespoons cornstarch, 1 teaspoon cinnamon, 1/2 teaspoon each salt, nutmeg, and ginger, and 1/4 teaspoon cloves.
Stir in 1 cup canned pumpkin and 2 cups milk.
Cook and stir till mixture thickens and comes to boiling.
Cook 2 minutes longer; remove from heat.
Stir small amount hot mixture into 3 slightly beaten egg yolks; return to hot mixture.
Cook and stir 2 minutes.
Pour into cooled pastry shell.
Spread with Meringue (as for Vanilla Cream Pie), sealing meringue to edge of pastry.
Bake at 350Â° for 12 to 15 minutes.