Deep-Dish Pumpkin-Meringue Pie
"Room-temperature egg whites will produce the most voluminous meringue. For just the right texture, whip the whites until they hold stiff, glossy peaks--but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie...."
INGREDIENTS
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1 small disk Pate Brisee
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All-purpose flour, for surface
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3 large eggs
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1 can (15 ounces) pure pumpkin puree
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1 can (12 ounces) evaporated milk
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3/4 cup packed light-brown sugar
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1 tablespoon cornstarch
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1 teaspoon pure vanilla extract
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3/4 teaspoon ground cinnamon
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3/4 teaspoon ground ginger
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Coarse salt
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1/4 teaspoon freshly grated nutmeg
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2 cups granulated sugar
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8 large egg whites, room temperature
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