PUMPKIN MERINGUE PIE

PUMPKIN MERINGUE PIE 1 refrigerated pie crust 1½ c. pumpkin puree 1½ tsp. pumpkin pie spice 1 (12 oz.) can, evaporated milk (NOT sweetened condensed) ¾ c. sugar 2 eggs, sightly beaten ½ tsp. salt 3 egg whites (room temperature) 1/2 tsp. cream of tartar 1 (7 oz.) container, marshmallow cream (or marshmallow fluff) Preheat oven to 400 degrees. Line a pie tin or pie plate (average of about 9") with the store-bought pie crust. Crimp or fold over the edges of the crust to fit the plate. Set aside. In a bowl, whisk together the pumpkin puree, pumpkin pie spice, evaporated milk, sugar, eggs and salt. Whisk until smooth. Pour into the prepared pie crust. Bake pie for 55 - 60 minutes. Before removing from the oven, test pie to ensure it is done by inserting a knife blade into the center. If knife comes out clean, pie is done. Let pie cool completely. For meringue: Using a hand or stand mixer, beat the egg whites and cream of tartar on medium high speed until soft peaks form. Add the marshmallow cream and continue to beat until stiff peaks form. (Meringue should hold its shape.) Spread meringue over the top of the pie, leaving a small space between the crust and meringue. (Don't make peaks or tips of the meringue. They will burn before the rest of the meringue cooks.) Bake at 400 degrees for 10-15 minutes or until meringue is lightly browned. Let pie cool completely before serving.