PUMPKIN BAKED ALASKA
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 Pumpkin Baked Alaska

A round single layer of angel food cake.
1 quart vanilla ice cream
1 tsp vanilla
4 tsp. pumpkin pie spice or to taste

Bake or buy angel food cake layer. Soften ice cream and stir in vanilla
and pumpkin pie spice to taste. Freeze in bowl until very hard. Dip bowl in
hot water and invert over cake. Center on cake layer. Freeze until hard.
Make Meringue and frost frozen ice cream and cake with meringue.

Meringue
4 egg whites
2/3 cup sugar
1/2 tsp vanilla
1/4 tsp cream of tarter

Beat the egg whites on high speed of an electric mixer until soft peaks
form. Add the cream of tartar, then gradually add the sugar, a
tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla.
Pile on top of the pie, and bake at 350F for 10 to 12 minutes,
or until lightly browned.

Be sure to seal the meringue to the edges of the cake. Also, remember
that meringue pies cut better with a wet knife blade.

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