Pumpkin Meringue Pie
|1 cups||sugar, divided|
|1 tablespoons||pumpkin pie spice|
|1 1/2 cups||cooked pumpkin|
|1/4 teaspoons||cream of tartar|
|14 ounces||fat free sweetened condensed milk|
|1||unbaked pie shell (9 inch)|
- Beat together pumpkin, egg yolks, 1/2 cup sugar, condensed milk, spices and salt until smooth. Pour into pie shell and baked at 400ºF for 10 minutes; reduce heat to 400ºF for 10 minutes; reduce heat to 350ºF and continue to bake until knife inserted near center comes out clean or about 50-60 minutes.
- Beat egg whites in a glass or metal bowl until soft peaks form. Add cream of tartar. Gradually add sugar, one tablespoon at a time until egg whites become glossy. Spoon meringue onto pie, making sure to seal meringue around rim of pie crust. Bake at 325ºF until meringue becomes golden brown on top or about 20-22 minutes. Chill before serving.