Pumpkin Meringue Pie

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Pumpkin Meringue Pie
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  1. 1 Pillsbury® refrigerated pie crust, softened as directed on box
  2. 3 whole eggs
  3. 3/4 cup packed brown sugar
  4. 1 can (15 oz) pumpkin (not pumpkin pie mix)
  5. 1 cup half-and-half
  6. 1 teaspoon ground cinnamon
  7. 3/4 teaspoon ground ginger
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon ground cloves
  10. 1 teaspoon vanilla
  11. 6 egg whites
  12. 1/2 teaspoon cream of tartar
  13. 1 cup granulated sugar
  1. 1. Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Prick bottom and side of pastry thoroughly with fork. Bake 12 to 15 minutes or until light golden brown; cool on cooling rack.
  2. 2. Reduce oven temperature to 350°F. In medium bowl, beat eggs with wire whisk. Stir in brown sugar and pumpkin until well blended. Stir in half-and-half, cinnamon, ginger, salt, cloves and vanilla until blended. Pour into partially baked crust. Bake 45 to 50 minutes or until golden brown and center is almost set.
  3. 3. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form. Spread meringue over hot filling to edge of crust. Bake 15 to 17 minutes or until meringue is light brown. Cool pie away from drafts 4 hours. Store in refrigerator.
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