1 deep dish pie crust
¾ cups granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
12 ounces evaporated milk
15 ounces canned pumpkin
Meringue (use half for a shorter meringue)
6 egg whites (4 of the reserved egg whites plus 2 additional)
2 teaspoon cream of tartar
2/3 cup sugar
Preheat oven to 425 degrees.
Combine ingredients for pie, and mix well. Pour into the pie crust.
Bake pie at 425 for 15 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes.
To make the meringue, add egg whites, sugar and cream of tartar and beat all three ingredients together until still and able to form peaks.
Spread meringue over the top of the pie (when it has finished baking in step 3) to the edge of the crust, sealing the pie.
Bake in a 350-degree oven for an additional 15 minutes.
Note: to make a higher meringue, use an additional 3 egg whites, 1 teaspoon cream of tartar and 1/3 cup of sugar.