Mary's Pumpkin Chiffon Pie

Ingredients

• 1/2 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 1 (15 ounce) can pumpkin puree
• 1 1/2 cups milk
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup white sugar
• 2 egg whites
• 1/4 teaspoon cream of tartar

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix graham cracker crumbs and butter together; press into a 9 inch pie plate.
3. Bake in preheated oven for 7 minutes.
4. In a medium bowl, mix together pumpkin puree, milk, pudding mix, whipped topping, cinnamon, nutmeg, and cloves. Pour into prepared crust.
5. In a medium bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread meringue over the top of the pie.
6. Bake in preheated oven for 15 minutes, or until meringue is golden brown.
7. Allow to cool before serving.

Interesting Facts

• Chiffon pies are a type of custard pie made with a meringue topping.
• Pumpkin is native to North America, and was first cultivated by Native Americans.
• Pumpkin is high in Vitamin A, and is a good source of fiber.