Ingredients
- 1 prepared deep dish pie crust
- ¾ cup sugar
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp ginger
- ¼ tsp cloves
- 2 eggs
- 1 can evaporated milk
- 15 ounces canned pumpkin
- Meringue:
- 6 egg whites
- 2 tsp cream of tartar
- ⅔ cup sugar
Instructions
FIRST STEP:
Preheat the oven to 425*
Combine the canned pumpkin, the cloves, ginger, salt, cinnamon, sugar eggs, and evaporated milk in a large bowl
SECOND STEP:
Mix until it is well combined
Pour into the prepared pie crust and bake for 15 minutes
THIRD STEP:
Lower the heat to 350* and bake for an additional 30 minutes.
In a separate bowl mix the egg whites with the cream of tartar and the sugar
FOURTH STEP:
Beat until stiff peaks form
Remove the pie from the oven and spread the meringue over the top of the pie, all the way to the edges.
Place the meringue topped pie in the oven for another 15 minutes.
FIFTH STEP:
Let sit on the cooling rack until cool
Place in the refrigerator until chilled before serving.
Enjoy!
