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22 Oct 2011

Pumpkin Meringue Pie

Pumpkin Meringue Pie recipesPumpkin Meringue Pie   ingredientsPumpkin Meringue Pie  healthy recipesGoogle
Categories: Pumpkin Recipes
Author: Admin

Pumpkin Meringue Pie


2 tablespoons red currant jelly
pastry for 1 crust 9-inch pie
1/4 cup blanched almonds, chopped, toasted
3 eggs, separated
1-1/2 cups light cream
1 cup sugar
1-1/2 cups canned pumpkin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
chopped candied ginger

Beat jelly with a fork to soften and spread it in the bottom of the
pastry-lined pan. Sprinkle almonds on jelly.
Beat together the egg yolks, cream, and 3/4 cup of sugar.
Add the pumpkin, spices, and salt and mix thoroughly.
Pour into pastry shell.
Bake at 425F for 10 minutes.
Reduce temperature to 350F and bake 55 more minutes or until set.
Remove from oven and cool.
Beat egg whites until soft peaks form.
Gradually add remaining sugar and beat until stiff and glossy.
PIle lightly on pie and sprinkle with candied ginger.
Bake at 350F for 12-15 minutes.
Serve slightly warm or wait until cool.

Yield 6-8 servings

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