Almond-Meringue Pumpkin Pie

Our traditional pumpkin pie gets dressed in its holiday best with a easy meringue topping.

Ingredients

Pie:

• Half of 11-oz. pkg. pie crust mix
• 1 can (15 oz.) pumpkin
• 1 can (12 oz.) evaporated milk
• 2 eggs
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 tsp. grated peeled fresh ginger
• 1 tsp. ground cinnamon
• ¼ tsp. ground nutmeg

Meringue:

• ⅓ cup pasteurized egg whites
• ¼ tsp. cream of tartar
• 1⅓ cups Marshmallow Fluff
• 1 tsp. vanilla extract
• 1 tsp. almond extract

Instructions

1. Place baking sheet on center rack in oven. Preheat oven to 375°F. Coat 9″ pie pan with cooking spray. Prepare pie crust mix according to package directions for 1 crust. On lightly floured surface, roll out dough into 12″ round. Fit into pie pan; trim and flute edge. Chill at least 30 minutes. 
2. In large bowl, whisk together pumpkin, evaporated milk, eggs, granulated and brown sugars, ginger, cinnamon and nutmeg. Pour into crust. Bake on hot baking sheet 1 hour or until center is set. 
3. On low speed, beat egg whites with cream of tartar until blended; on medium-high, beat until soft peaks form. On low, gradually beat in Marshmallow Fluff, vanilla extract and almond extract; beat until stiff peaks form. Transfer to pastry bag fitted with extra-large rose tip (such as Wilton #127D). 
4. Immediately after removing pie from oven, with narrow end of pastry bag tip facing up and starting at outer edge of pie, pipe lines of meringue toward center around hot pie. Pipe another layer of meringue on top. Place on baking sheet. Bake 12-15 minutes or until lightly browned and meringue is baked through. Cool on rack.