Pumpkin pie is usually too firm for my liking, so I add whipped egg whites to lighten it. Use a deep dish pie pan because the beaten egg whites add volume to the pie filling.
Filling
Preheat oven 325º
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 egg yolks (4 egg whites are needed for the meringue)
1 15 ounce can Libby’s Solid Pack Pumpkin
1 12 ounce can evaporated milk
Meringue
Beat 4 cold egg whites to soft peaks in a cold bowl and gently folded into pumpkin mixture. Do not completely fold in meringue. Leave some foam lumps. Pour into prepared deep dish pie crust and bake for 1 1/2 hours or until toothpick inserted into center of pie comes out clean. Cool on wire rack. Serve with fresh whipped cream. Mmmm, good.