Pumpkin Meringue Pie

• 1 recipe Meringue Shell
• 1 envelope unflavored gelatin
• 2/3 c. packed dark brown sugar
• 1 (12 oz.) can evaporated skim milk
• 1 (16 oz.) can pumpkin
• 2 tsp. pumpkin pie spice *
• 1 (1.3 oz.) envelope whipped dessert topping mix
• 3 egg whites
• 1/2 tsp. vanilla
• 1/4 tsp. cream of tartar
• 1 c. sugar

1. Prepare Meringue Shell and cool completely.
2. In a mixing bowl, combine the egg whites, vanilla and cream of tartar; beat with an electric mixer on medium speed until soft peaks form.
3. Gradually add sugar, beating at high speed until stiff peaks form and sugar is almost dissolved.
4. Spread onto the bottom of a well-greased 9-inch pie plate.
5. Build up the sides to form a shell.
6. Bake at 300u0b0 for 50 minutes.
7. Turn off oven.
8. Let dry with the oven door closed for at least an hour.
9. Cool completely on a wire rack before filling.

meringue shell, unflavored gelatin, brown sugar, milk, pumpkin, pumpkin pie spice, egg whites, vanilla, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=962183 (may not work)