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

Beat egg yolks until thick and lemon colored. Add next 5 ingredients, mixing well. Pour into pastry shell. Bake at 425 degrees for 15 minutes; reduce temperature to 350 degrees and bake 50 to 60 additional minutes or until knife inserted halfway between center and edge comes out clean.

Beat egg whites (at room temperature) until foamy. Gradually add marshmallow cream, a small amount at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Bake at 400 degrees for 10 minutes or until golden brown. Cool to room temperature. Makes 1 pie.