Thanksgiving Pumpkin Pie (microwave) Recipe
Ingredients:
2 eggs, separated1 can (13 oz.) evaporated milk (about 1 2/3 c.)
1 pkg. (4 1/2 oz.) egg custard mix
1 can (16 oz.) pumpkin
1/4 c. packed brown sugar
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/8 tsp. ground ginger
1/4 tsp. cream of tartar
1/4 c. granulated sugar
Cooking Directions:
1. Use pastry mix for 1 crust pie. Prepare as directed on package.2. Roll between 2 pieces of wax paper.
3. Place crust into microwavable pie plate.
4. Prick bottom and side with fork.
5. Microwave uncovered 2 minutes; turn dish 1/2 turn.
6. Microwave 2-3 more minutes until crust has a dry, flaky appearance.
PART II: PUMPKIN FILLING:
1. Separate 2 eggs. Keep egg whites in separate dish.
2. Beat egg yolks in 2 1/2 quart glass casserole dish.
3. Add milk, egg custard, mix, pumpkin, brown sugar and spices.
4. Microwave uncovered to boiling (7-8 minutes). Stir every 2 minutes.
5. Pour into pie shell
6. Beat egg whites and cream of tartar until foamy in separate bowl.
7. Beat in sugar, 1 tablespoon at a time until stiff peaks form.
8. Spread meringue around edge of pie.
9. Microwave uncovered until meringue is set (1 1/2 minutes).
10. Label and refrigerate at least 4 hours.
Other Recipes you might like:
Sweet Potato Or Pumpkin Meringue Pie, Sweet Potato Pie, Pumpkin Chiffon Pie, Pumpkin Cream Pie, Cream Pumpkin Pie, Creamy Pumpkin Pie
