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Pumpkin Pudding Pie with Marshmallow Meringue

Ingredients

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Directions

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  • Preheat oven to 350 degrees F. In a medium bowl stir together crushed crackers, candied pecans, and the melted butter; press onto the bottom and up the sides of a 9-inch pie plate. Bake for 7 to 8 minutes or until firm; set aside. Increase oven temperature to 375 degrees F.

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  • In a medium saucepan combine sugar and cornstarch. Stir in milk, pumpkin, pumpkin pie spice, and salt. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. In a small bowl lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in the 1 tablespoon butter and the vanilla. Keep filling warm.

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  • Prepare Marshmallow Meringue. Pour warm filling into the prepared pie crust. Spread meringue over warm filling, sealing to edge of crust and swirling meringue into peaks. Bake for 14 to 16 minutes or until meringue is light brown. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage.

Nutrition Facts (Pumpkin Pudding Pie with Marshmallow Meringue)

398 calories; total fat 14g; saturated fat 6g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 126mg; sodium 310mg; potassium 286mg; carbohydrates 64g; fiber 2g; sugar 45g; protein 7g; trans fatty acidg; vitamin a 61IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 28mcg; vitamin b12mcg; calcium 101mg; iron 1mg.

Marshmallow Meringue

Ingredients

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Directions

Instructions Checklist
  • In a large mixing bowl combine egg whites, cream of tartar, and salt. Beat with an electric mixer on medium-high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until soft, glossy peaks form (tips curl). Add marshmallow creme in large spoonfuls while beating at medium speed. Beat until smooth and mixture almost forms stiff peaks (tips stand straight).

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