Pumpkin Meringue Pie

• 1-1/2 cups graham cracker crumbs
• 1 Tbsp. brown sugar
• 1 stick butter, melted
• 1 can (15 oz.) pumpkin
• 3 large eggs
• 3/4 cup milk
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 tsp. ground ginger
• 1/2 tsp. pumpkin pie spice
• MERINGUE
• 1 jar (7 oz) JET-PUFFED Marshmallow Creme
• 3 egg whites
• 1/8 tsp. salt
• 1/4 cup sugar

1. Preheat oven to 350 degrees.
2. Lightly spray a 9 inch pie plate with baking spray.
3. Combine graham cracker crumbs, brown sugar, and melted butter.
4. Stir until well combined.
5. Press firmly onto bottom and up side of pie plate.
6. Bake in the oven for 5-6 minutes.
7. Meanwhile, mix together the pumpkin, eggs, and milk until well combined.
8. Finally, add both sugars, cinnamon, pumpkin spice, salt, and ground ginger.
9. Pour into crust.
10. Bake for 40-45 minutes or until set in the middle of the pie.
11. Allow to completely cool.
12. To make the meringue: Preheat oven to 400 degrees.
13. Pour the marshmallow fluff into a large bowl.
14. Take a second bowl and beat the eggs whites and salt until foamy.
15. Next add the sugar 1 tbsp.
16. at a time until glossy and stiff peaks form.
17. Next, add the meringue to the marshmallow cream one spoonful at a time folding the ingredients together before adding another spoonful.
18. Once the meringue is complete, spread on top of a cold and cooled pie.
19. Place in the oven for about 5 minutes just until the peaks are browned.
20. Let stand at room temperature before serving.

graham cracker crumbs, brown sugar, butter, pumpkin, eggs, milk, sugar, brown sugar, ground cinnamon, salt, ground ginger, pumpkin pie spice, meringue, jetpuffed marshmallow creme, egg whites, salt, sugar

Taken from www.kraftrecipes.com/recipes/pumpkin-meringue-pie-186195.aspx (may not work)