Ingredients
- 450 degree oven
- 4 eggs
- 2 combine
- 1 envelo
- 1 bake pie shell in preheated
- 200 gr sugar
- 180 ml milk
- 150 gr sugar
- 75 gr butter
- 75 gr brown sugar
- 45 gr pecans
- 8 gr pumpkin pie spice
- 2 gr 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 quarter 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 ----
