Pre-heat the oven
to 400-F degrees. Prepare the unbaked pie pastry in a 9-inch
pie tin ready for filling; set aside.
Blend together the pumpkin, sugar, cinnamon, nutmeg, cloves,
and salt in a large mixing bowl.
Add the egg yolks and mix again. Gradually add the evaporated
milk as you continue to blend the mixture.
Pour the pie filling into the unbaked pie pastry shell.
Bake for 35 minutes or until a knife inserted halfway between
the center and edge comes out clean. Remove the pie from
the oven and increase the oven temperature to 425-F degrees.
While the pie is baking, prepare the meringue by beating
the remaining egg whites with a dash of salt. Use an electric
mixer set on high speed and blend the mixture until foamy.
Gradually add the six tablespoons of sugar about one tablespoon
at a time, continuing to beat the meringue well after each
addition. Your meringue is ready for baking when stiff, glossy
peaks form.
Add some of the meringue around the edge of the warm pie.
Using the back of a spoon, spread the meringue so that it
touches the inner edge of the crust all the way around the
pie. Heap the remaining meringue in the center and evenly
distribute over the entire pie.
Finish the pie by baking in the hot oven for 5 minutes or
until the meringue is lightly browned. Cool on a wire rack.
Serve.
