• Heat oven to 375°. Fit refrigerated pie crust into a 9-inch pie dish or use nut crust in its own pan. In a medium bowl, whisk pumpkin, 3/4 cup sugar, egg yolks, cinnamon, ginger and 1/2 tsp salt. Whisk in half-and-half and pour into prepared crust. (There may be about 1/4 to 1/2 cup mixture left over; pour into a small ramekin.)

  • Bake pie 50 min, until center is set.

  • About 10 min before pie is done, pulse 3/4 cup sugar in a food processor or blender to make superfine sugar.

  • Combine egg whites with a pinch of salt and the cream of tartar in a large bowl. Beat until frothy. Gradually beat in superfine sugar until stiff peaks form.

  • Remove pie from oven and spoon meringue on top, spreading to edge of crust. Return to oven; bake 10 to 12 min, until browned and meringue reaches 160°.

  • Cool at least 4 hr before slicing.

Make Ahead

Meringue tastes best if you eat it the same day. To make things easier, bake the pie a day or two in advance. The day of, pop pie into a cold oven and heat to 350°. Then whip your meringue, spread it on top of the warm pie and bake 10 to 15 min, until golden and 160°.

Nutrition Facts

241 calories; 9 g total fat; 4 g saturated fat; 212 mg sodium. 35 g carbohydrates; 0 g fiber; 30 g sugar; 4 g protein;