Pumpkin Meringue Pie

• 3/4 c. sugar
• 3 Tbsp. cornstarch
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 1/4 tsp. cloves
• 1 c. canned or mashed cooked pumpkin
• 2 c. milk
• 3 slightly beaten egg yolks
• 1 baked 9-inch pastry shell

1. Mix sugar, cornstarch, salt and spices in saucepan.
2. Gradually stir in pumpkin and milk.
3. Cook and stir until mixture thickens and comes to boiling.
4. Cook 2 minutes longer and remove from heat. Stir small amount of hot mixture into egg yolks, return to hot mixture.
5. Cook and stir 2 minutes.
6. Cool to room temperature.
7. Pour into cooled pastry shell.
8. Top with meringue.
9. Bake in moderate oven (350u0b0) for 12 to 15 minutes.
10. Cool pie thoroughly before cutting.

sugar, cornstarch, salt, cinnamon, nutmeg, ginger, cloves, pumpkin, milk, egg yolks, pastry shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263406 (may not work)