3 large eggs
1/2 cup granulated or brown sugar
1 teaspoon ground cinnamon
1 can (about 15 ounces) pumpkin puree
1 prepared 9-inch pie crust
3 Tablespoons egg white powder
1/3 cup warm water
1/2 cup granulated sugar
Heat the oven to 350°F. In a bowl, combine the eggs, 1/2 cup sugar and cinnamon and mix well. Add the pumpkin puree and yogurt and mix until well blended. Pour the batter into the prepared pie crust.
Bake for 55 to 60 minutes or until the filling is set and the crust is golden brown. Remove the pie from the oven and cool.
In a mixer equipped with a whisk, beat the egg white powder and water on high speed until foamy. Gradually add 1/2 cup sugar in a slow steady stream, until the mixture is shining and firm.
Spread the meringue over the pie. Just before serving, place the pie under the broiler and broil until the meringue is golden brown.
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