Ingredients

• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla
• 1 (3 1/2 ounce) box vanilla instant pudding mix
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 pastry for double-crust pie (your favorite recipe or purchased)
• 1 tablespoon cornstarch
• 2 teaspoons cold water
• 1/2 cup boiling water
• 3 egg whites
• 1 dash salt
• 6 tablespoons sugar

Instructions

1. Roll out pastry dough to 1/4 inch thickness.

2. Cut out 2-1/2" circles from the dough.

3. You should have 15.

4. Place each circle in a muffin cup and push in to fit pan.

5. Preheat oven to 350 degrees.

6. In a large bowl, beat together pumpkin, sugar, milk, egg and vanilla.

7. Add the pudding mix and beat until blended.

8. It will thicken nicely.

9. Add spices.

10. Stir to combine.

11. Fill pastry crusts evenly.

12. Place in oven and bake for 30 minutes.

13. Cool on rack.

14. When cool, you can place in a rigid freezer container with layers of waxed paper in between.

15. Freeze until needed.

16. You can thaw these in the refrigerator or put in the microwave for about 1 minute.

17. This depends on the wattage of your micro.

18. If you want to add meringue, first mix together the cornstarch and cold water.

19. Add to 1/2 cup boiling water.

20. Cook over low heat until it thickens.

21. Set aside to cool.

22. Beat egg whites, dash of salt, and sugar until stiff.

23. Add cooled cornstarch mixture to beaten egg white mixture.

24. Put on pie, making sure it covers the edges well.

25. Bake at 350 degrees for 20 minutes or until golden brown.