Ingredients
- 450 degree oven
- 4 eggs
- 2 combine
- 1 envelo
- 1 bake pie shell in preheated
- 1 c sugar
- 3/4 c milk
- 3/4 cup sugar
- 3/8 c butter
- 3/8 c brown sugar
- 3/8 c pecans
- 1 1/2 ts pumpkin pie spice
- 3/4 ts salt
- 1 package pumpkin
slightly beaten egg yolks and milk. Cook, stirring constantly, over hot water for 15 minutes. Chill until thickened. 3-Beat egg whites until foamy. Beat remaining 1/4 cup sugar, 1 tablespoon at a time, into egg whites until stiff peaks form. Place meringue in bowl of ice. Beat pumpkin mixture until fluffy; fold into meringue. Turn into pie shell. Chill until firm. Serve topped with whipped cream. Jo Anne Merrill ----
