Frozen Pumpkin Meringue Pie

October 08, 2013

A pumpkin ice cream pie topped with the best and easiest meringue ever!

For the Pie

1 refrigerated pie crust (I like Pillsbury)
1/2 cup sweetened condensed milk
3/4 cup pumpkin puree, from a can (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
1 and 1/2 containers Cool Whip Topping (about 12 ounces)
For the Meringue
4 egg whites (about 1/2 cup or 4 3/8 ounces)
1 and 1/4 cups + 2 tablespoons granulated sugar (about 8 3/4 ounces)

Make the Pie Preheat oven to 350F. Unroll your pie crust and lay it in a 9” pie plate. Poke the bottom of the pie several times with the tines of a fork, so it won’t bubble during baking. Bake for about...
See the full directions on my site

Nutritions

Calories
120

Sodium
219mg
9% DV

Fat
5g
7% DV

Protein
11g
23% DV

Carbs
11g
4% DV

Fiber
1g
6% DV