Pumpkin Pie with Ginger Meringue recipe


Pumpkin Pie with Ginger Meringue recipe1 9-inch unbaked pie shell
1-1/2 cups canned pumpkin
2/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup light molasses
1 cup evaporated milk
1/2 cup water
2 eggs, slightly beaten


In large bowl, combine pumpkin and the next nine ingredients; let stand at least one hour. If pumpkin is watery, add one tablespoon flour. Stir in eggs. Pour 3/4 of filling into shell. Place pie on bottom shelf in oven; slowly pour in remaining filling. Bake in a preheated hot oven (425 degrees) for 35 to 40 minutes until pie puffs slightly and is set. Remove from oven.

Reduce heat to 400 degrees. Meanwhile spread meringue on top of pie, carefully scaling meringue to pie shell rim. Return pie to oven and bake five to eight minutes until meringue is lightly browned. Cool on rack away from drafts. Makes six to eight servings.

Ginger Meringue: In medium bowl, beat three egg whiles with one-fourth teaspoon salt and one-fourth teaspoon cream of tartar until foamy. Gradually add six tablespoons sugar, beating until stiff glossy peaks form. Fold in one tablespoon finely chopped crystallized, ginger.

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About this story

Source publication: Benton Harbor Herald Palladium, Michigan

Source publication date: November 12, 1975

Filed under: 1970s, Dessert recipes, Food & drink, Newspapers

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