#2470 - Pumpkin Meringue Pie

(by Shirley McNevich)

3 eggs
1 - 16oz. can Libby's pumpkin
3/4 cup white sugar
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. salt
1 can Carnation evaporated milk (NOT condensed)
1 - 9" pie crust dough (or make your own)
a dash of salt
1 - 7oz. jar Fluff marshmallow

In a mixer add 3 egg yolks and white sugar--beat. Add pumpkin, cinnamon and vanilla--beat. Add 1 tsp. salt and the evaporated milk--beat. Grease a pie plate, insert pie crust dough, spray the inside of the dough with Pam and flute the dough edges. Pour the pumpkin batter into the pie dough. Bake at 425 degrees for 15 minutes, then without opening the oven door reduce the heat to 350 degrees and bake for 45 minutes longer or until inserted knife comes out clean. Set pie aside. In a mixer add 3 egg whites and a dash of salt--beat until stiff peaks form. Add Fluff marshmallow--beat again until stiff peaks form. Spread the meringue all over the top of the pie making sure the whole top of the pie is covered. Bake at 350 degrees for 15 minutes or until meringue is lightly browned.