Pumpkin Meringue Pie Recipe
There is no better gift for your palate than this Pumpkin Meringue Pie recipe. It is the one dish that anybody on Diabetic diet can have. A lip-smacking Dessert, this Pumpkin Meringue Pie completes your spread. No other ingredient will make Pumpkin Meringue Pie taste so yummy than Fruits. I challenge you to give me a better recipe of Pumpkin Meringue Pie than this.
Ingredients
9 inch unbaked pie shell
1 1/2 cup canned pumpkin
1 1/2 cup skim milk
3 eggs
2/3 cup granulated brown sugar
1 1/4 tsp cinnamon
1/2 tsp salt, ginger, nutmeg each
1 recipe meringue topping
Directions
Combine pumpkin, skim milk, eggs, brown sugar replacement, and spices in a large bowl.
Beat to blend.
Pour into unbaked pie shell.
Bake at 400°F (200°C) for 45 to 50 minutes or until knife inserted in center comes out clean.
Cool slightly.
Spread meringue over pie, sealing edges.
Bake at 350°F (175°C) for 10 to 12 minutes or until the peaks begin to brown.
Beat to blend.
Pour into unbaked pie shell.
Bake at 400°F (200°C) for 45 to 50 minutes or until knife inserted in center comes out clean.
Cool slightly.
Spread meringue over pie, sealing edges.
Bake at 350°F (175°C) for 10 to 12 minutes or until the peaks begin to brown.
