* 1-1/2 c. cooked pumpkin * 4 eggs, separated * 1/2 c. sugar * 1 (14 oz.) can fat-free sweetened condensed milk * 1 Tbsp. pumpkin pie spice * 1/2 tsp. salt * 1/4 tsp. cream of tartar * 1/2 c. sugar * 1 (9") unbaked pie shell
What to do:
1. Beat together pumpkin, egg yolks, 1/2 c. sugar, condensed milk, spices and salt until smooth. Pour into pie shell and bake at 400ºF for 10 min.; reduce heat to 350ºF and continue to bake until knife inserted near center of pie comes out clean or about 50 to 60 min. Reduce oven temperature to 325º F when pie is done. 2. Meanwhile, beat egg whites until soft peaks form. Gradually add cream of tartar and 1/2 c. of sugar, 1 Tbsp. at a time until egg whites become stiff. Spoon meringue onto pie, making sure to seal meringue around rim of pie crust. 3. Bake at 325ºF until meringue becomes golden brown on top or about 20 to 22 min. Chill before serving. Refrigerate leftovers. *May place meringue in dollops on pie instead of covering top of filling.
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"