ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pumpkin Meringue Pie

Yield one 9-inch pie

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

How to Make It

  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.

Oxmoor House Homestyle Recipes