FROMTHEVAULT Pumpkin Meringue Pie

Unlocking treasured recipes fromthe Taste archives

1 cup canned or fresh pumpkin

puree

2 eggs

½ cup firmly packed dark brown

sugar

1 teaspoon ground cinnamon ½ teaspoon salt

¼ teaspoon ground nutmeg

1 ½ cups heavy cream

1 (9 inch) pie crust

Classic Meringue

4 large egg whites, at room

temperature

¼ teaspoon cream of tartar Pinch of salt

½ cup sugar

1 teaspoon vanilla

Instructions: Heat the oven to 375 degrees. Line a baking sheet with parchment and set aside.

Using an electric mixer, combine the pumpkin puree and eggs in a large bowl. Add the brown sugar, cinnamon, salt and nutmeg. Mix the ingredients together, scraping the bowl several times. Add the heavy cream and mix until all is incorporated.

Pour the pumpkin mixture into the unbaked pie crust. Place the pie on the lined baking sheet. On the middle rack of the oven, bake for 40-45 minutes or until the filling is firm but still soft to the touch. Cool at least 2 hours. When the pie is cool, heat the oven to 400 degrees.

Prepare Classic Meringue. Using an electric mixer on high speed, beat the egg whites until they become foamy. Add the cream of tartar and salt and continue mixing until soft peaks form. Slowly add the sugar, about 1 tablespoon at a time. Once all of the sugar has been added, add the vanilla and beat for 30 seconds more. The meringue should be light and fluffy, and hold its peaks

Using a spatula, pat and press the meringue all the way to the edges of the cooled pie, using the pats to form peaks.

Place the pie on the middle rack of the oven and bake for 4-6 minutes or until golden brown. Pie is best served the same day and can be stored in the refrigerator for 2 days.

Makes 9 servings

From “Perfect Pies & More” by Michele Stuart (Random House, $26) Pumpkin Meringue Pie

Ben Fink / Random House