Pumpkin Meringue Pie

Make a pumpkin meringue pie from a real pumpkin! This recipe is pretty simple and if you know how to heat an oven and mix ingredients you have all the tools to make this fluffy and

Delicious pie.

pie:

Sugar/pie pumpkin (can use pumpkin canned purée)

pie crust

Condensed milk

Meringue:

Cream of tartar

Sugar

Egg whites

Vanilla (optional)

Equipment:

Blender/food processor

Oven

Pie dish (preferably cast iron)

Sharp knife

Using a knife cut your pumpkin in half and remove the stem with your hands.

Using a spoon, remove seeds and the stringy part of the pumpkin.

Place pumpkins on a baking sheet with parchment paper in the oven at 400 degrees Fahrenheit. Cook for 40 minutes to an hour, until mushy.

After pumpkins have been cooked, remove skins.

Purée the pumpkins for 3 minutes, until very smooth. MAKE SURE TO STRAIN.

Put strained pumpkin purée in a bowl. Add 1 cup of condensed milk for every cup of pumpkin. Add cinnamon or other spices (optional)

Pour pumpkin batter into crust and level with a spatula.

Bake pie at 425 degrees Fahrenheit for 20 minutes. Once the pie is done start on the meringue.

Beat a cup of egg whites with 1/4 teaspoon of cream of tartar and a dash of salt until stiff peaks form.

Gradually fold in 2 cups of sugar one tablespoon a time.

Add meringue and bake at 400 degrees Fahrenheit for 15 minutes or so until meringue has lightly browned at the top.