Marshmallow Meringue Pumpkin Pie, From Mama Peach
2/3 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 (16 ounce) can pumpkin
1 cup dairy eggnog
3 eggs
1 (9 inchh) unbaked pie shell
Marshmallow Meringue:
3 egg whites
1/8 teaspoon salt
1 cup marshmallow creme
In bowl, combine brown sugar, cinnamon, ginger, nutmeg, salt, pumpkin, eggnog and eggs. Pour into pie shell. Bake at 350 degrees for 1 1/4 hours, or until knife inserted halfway between center and edge comes out clean. For Meringue, beat together egg whites and salt until soft peaks form. Gradually add marshmallow creme; beat until stiff peaks form. Swirl Meringue over pie filling, sealing to edge of crust. Bake at 350 degrees for 12 to 14 minutes, or until lightly golden brown. Cool before cutting.
_._,_._,_
2/3 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 (16 ounce) can pumpkin
1 cup dairy eggnog
3 eggs
1 (9 inchh) unbaked pie shell
Marshmallow Meringue:
3 egg whites
1/8 teaspoon salt
1 cup marshmallow creme
In bowl, combine brown sugar, cinnamon, ginger, nutmeg, salt, pumpkin, eggnog and eggs. Pour into pie shell. Bake at 350 degrees for 1 1/4 hours, or until knife inserted halfway between center and edge comes out clean. For Meringue, beat together egg whites and salt until soft peaks form. Gradually add marshmallow creme; beat until stiff peaks form. Swirl Meringue over pie filling, sealing to edge of crust. Bake at 350 degrees for 12 to 14 minutes, or until lightly golden brown. Cool before cutting.
_._,_._,_
