4largeeggs at room temperature, separated(reserve whites for meringue)
1canpumpkinor 15 ounces
¾cuplight brown sugar, loosely packed
1teaspoonground cinnamon
½teaspoonground ginger
½teaspoonground nutmeg
⅛teaspoonground cloves
¼teaspoonsalt
1cupevaporated milk
For the meringue
4egg whites(from the eggs you separated for the filling)
¾cupgranulated sugar
½teaspoonvanilla extract
Instructions
For the crust
Preheat oven to 425°F. Line a 9-inch pie plate with store bought pastry circle (or if making homemade, roll out to fit). Trim and flute edges or crimp edges with a fork. Set aside.
For the filling
Separate egg yolks from egg whites. Cover and chill egg whites. For filling, in a medium bowl whisk together egg yolks, pumpkin, brown sugar, salt and spices. Whisk in milk and pour into prepared crust. Bake on middle rack of oven for 10 minutes, then reduce heat to 350°F and bake for 35-40 minutes more or until center is set (just a slight jiggle). Cool for 1 hour, then cover and chill for 2 hours.
For the meringue
Take egg whites out of the refrigerator 30 minutes before making meringue.Note: There are two ways to do this, depending on whether you want to heat the egg whites or not.If you're ok with eating raw eggs, you can just beat the egg whites, sugar and vanilla in a large bowl until stiff peaks form. (This way is super fast and EASY.)Otherwise, place egg whites, ¾ cup sugar and vanilla in the top of a double boiler placed over a pan of simmering water. Beat with a mixer on high for 7 minutes or until stiff peaks form, scraping sides of pan frequently.
Serving the pie
Once you're ready to serve, scoop mounds of meringue on the center of chilled pie. Toast meringue with a kitchen torch or under the broiler in the oven for a few minutes (watch it closely to make sure it doesn't burn). Serve immediately. Store leftover pie in ther refrigerator for up to 3 days. Note: The meringue will shrink once it's refrigerated and not look as pretty but it still tastes amazing!