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1
Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in a bowl and mix well.
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2
Add the egg yolks, stirring until well blended, then, gradually, blend in the evaporated milk.
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3
Pour into the unbaked pie shell.
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4
Bake in a preheated 400 degrees F. oven for 35 minutes or until a knife inserted halfway between the center and edge comes out clean.
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5
Remove the pie from the oven and increase the oven temperature to 425 degrees F.
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6
To make the meringue, beat the egg whites and the 1/8ts of salt in a bowl, using an electric mixer set on high, until foamy.
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7
Gradually add the 6 tbls of sugar, 1 tbls at a time, beating well after each addition.
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8
Continue beating until stiff, glossy peaks from when the beaters are slowly lifted.
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9
Spoon some of the meringue around the edge of the warm pie.
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10
Spread the meringue so that it touches the inner edge of the crust all the way around the pie, using the back of a spoon to do this.
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11
Heap the remaining meringue in the center and, again using the back of the spoon, push it out to meet with the meringue border.
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12
Using a flatware knife, form light small peaks in the meringue and then bake in the preheated oven for 5 minutes or until the meringue is lightly browned.
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13
Cool on a wire rack.
