Pumpkin Meringue Pie Recipe
Introduce this Pumpkin Meringue Pie to your craving taste buds. They'll never ever want anything else for a long time to come. Pumpkin Meringue Pie served as Dessert is the best food to pep me up. Whenever you try out this Pumpkin Meringue Pie, don't forget to let me know your experience while preparing and eating it .
Ingredients
In Directions
Directions
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.
Cool.
Pour into cooled pastry shell.
Spread with Meringue (as for Vanilla Cream Pie), sealing meringue to edge of pastry.
Bake at 350° for 12 to 15 minutes.
Cool thoroughly.
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.
Cool.
Pour into cooled pastry shell.
Spread with Meringue (as for Vanilla Cream Pie), sealing meringue to edge of pastry.
Bake at 350° for 12 to 15 minutes.
Cool thoroughly.
