3 eggs, separated
16 oz. can pumpkin
3/4 c. sugar
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1 2/3 c. (13 oz. can) evaporated milk
1 (9 inch) unbaked pastry shell
Dash of salt
7 oz. jar Kraft marshmallow cream

Beat egg yolks slightly. Add pumpkin, sugar, spice, salt and milk; mix well. Pour into pastry shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 45 minutes or until knife inserted halfway between center and outside edge comes out clean. Cool. Beat egg whites and salt until soft peaks form. Gradually add marshmallow cream beating until stiff peaks form. Spread meringue on pie, sealing to edge of pie. Bake at 350 degrees for 15 minutes or until lightly browned.