The best delicious Pumpkin Meringue Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Meringue Pie recipe today!
Hello my friends, this Pumpkin Meringue Pie recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Meringue Pie is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Meringue Pie.
What Makes This Pumpkin Meringue Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Meringue Pie.
Ready to make this Pumpkin Meringue Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/2 c Pumpkin; Canned, Mashed
1/2 c Sugar
1 ts Cinnamon; Ground
1/4 ts Nutmeg; Ground
1/4 ts Cloves; Ground
1/2 ts Salt
3 Eggs; Lg, Separated
1 c Evaporated Milk
1 Unbaked 9-inch Pie Shell
1/8 ts Salt
6 tb Sugar
Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in a
bowl and mix well. Add the egg yolks, stirring until well blended, then,
gradually, blend in the evaporated milk. Pour into the unbaked pie shell.
Bake in a preheated 400 degrees F. oven for 35 minutes or until a knife
inserted halfway between the center and edge comes out clean. Remove the
pie from the oven and increase the oven temperature to 425 degrees F. To
make the meringue, beat the egg whites and the 1/8ts of salt in a bowl,
using an electric mixer set on high, until foamy. Gradually add the 6
tbls of sugar, 1 tbls at a time, beating well after each addition.
Continue beating until stiff, glossy peaks from when the beaters are
slowly lifted. Spoon some of the meringue around the edge of the warm
pie. Spread the meringue so that it touches the inner edge of the crust
all the way around the pie, using the back of a spoon to do this. Heap
the remaining meringue in the center and, again using the back of the
spoon, push it out to meet with the meringue border. Using a flatware
knife, form light small peaks in the meringue and then bake in the
preheated oven for 5 minutes or until the meringue is lightly browned.
Cool on a wire rack.
Farm Journal’s Pie Cookbook and file from Eagle’s Nest “MMPies”
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip
Yields
6 Servings
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