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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup sugar |
2 tablespoons all-purpose flour |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
1 cup cooked, mashed pumpkin |
2 tablespoons butter or margarine, melted |
3 eggs, separated |
1 cup evaporated milk |
1 teaspoon vanilla extract |
1 unbaked (9-inch) pastry shell |
1/4 cup plus 2 tablespoons sugar |
Directions:
1. Combine first 5 ingredients in a medium mixing bowl; add pumpkin and butter. Combine egg yolks, milk, and vanilla; add to pumpkin mixture, mixing well. Pour filling into pastry shell. Bake at 350° for 45 minutes or until knife inserted in center comes out clean.
2. Beat egg whites (at room temperature) until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Bake at 350° for 12 minutes or until meringue is golden brown. Cool to room temperature before serving.
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