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Pumpkin meringue pie

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Ingredients/Components

sugar - 1 c
vanilla - 1/2 tsp
3 oz
egg whites - 3 item
envelope unflavored gelatin - 1 item
cream of tartar - 1/4 tsp
can evaporated skim milk - 1 oz
can pumpkin - 1 oz
packed dark brown sugar - 2/3 c
pumpkin pie spice * - 2 tsp
recipe Meringue Shell - 1 item

How to make pumpkin meringue pie:

Prepare Meringue Shell and cool completely. In a mixing bowl, combine the egg whites, vanilla and cream of tartar; beat with an electric mixer on medium speed until soft peaks form. Gradually add sugar, beating at high speed until stiff peaks form and sugar is almost dissolved. Spread onto the bottom of a well-greased 9-inch pie plate. Build up the sides to form a shell. Bake at 300° for 50 minutes. Turn off oven. Let dry with the oven door closed for at least an hour. Cool completely on a wire rack before filling.

Filling: In a small saucepan, combine gelatin and brown sugar. Stir in 3/4 cup of the evaporated milk. Cook and stir over medium heat; let cool for 10 minutes. Meanwhile, in a large bowl, stir together pumpkin and the pumpkin pie spice. Stir the cooled gelatin mixture into the pumpkin mixture. Chill until the consistency of corn syrup, about an hour in the refrigerator or 20 minutes in the freezer, stirring occasionally. Remove gelatin mixture from the freezer.

While gelatin mixture stands at room temperature, in a small bowl prepare dessert topping according to package directions, except use remaining 2/3 cup evaporated milk for the liquid. Set aside 1/2 cup of the whipped topping; cover and chill. Before serving, stir the 1/2 cup reserved topping and pipe or spoon it onto pie. Sprinkle topping with additional spice, if desired. Makes 8 servings.

*Note: To make your own pumpkin pie spice, stir together 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginge

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

3.8

Average rating: 3.8, total votes: 6

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Related ingredients:

graham cracker crumbs, sugar, vanilla, gelatin, can crushed pineapple