Pumpkin Pecan Pie

---Pie Shell---
1. If using prebaked pie shell skip to pie filling, otherwise preheat oven to 450
2. Place store bought or homemade dough into pie plate. Prick bottom and side with a fork and bake 10 to 12 minutes, until light brown. Set aside to cool
---Pie Filling---
3. Mix brown sugar, flour, spices and salt. beat egg yolks, add milk and stir into first mixture
4. Cook in double boiler until thick, stirring constantly. Remove from heat.
5. Add pumpkin, butter and chopped pecans. Mix well. Pour into cooled pie shell.
---Meringue---
6. In a chilled bowl, beat egg white using a mixer at medium spped (or by hand) until they are broken up and frothy.
7. Add cream of tartar> Gradually add sugar, a couple tablespoons at a time until it has all been incorporated.
8. Continue beating until glossy stiff peaks form.
---Final Steps---
9. Cover pie with meringue and granish with pecan halves. Bake at 375 for 10-20 mintues, until peaks are browned. Serve cold.

---9 inch pie shell ---
• pie dough (homemade/store bought) for 9 inch pie shell
--- Pie Filling---
• 1 cup brown sugar
• 4 T flour
• 1 t Cinnamon
• 1/2 t cloves
• 1/2 t ginger
• 1/2 t salt
• 3 egg yolks
• 1 cup milk
• 1 cup canned pubdatempkin
• 1/4 cup butter
• 3/4 cup chopped Pecans
---Meringue---
• 3 egg whites
• 6 T extra fine sugar
• 1/4 t cream of tartar
---9 inch pie shell ---
• pie dough (homemade/store bought) for 9 inch pie shell

Notes: