Lunch: Pumpkin Meringue Pie

This recipe includes superfoods such as:

Cinnamon

Health benefits of Pumpkin Meringue Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 whole Store-bought Pie Dough (or Homemade)
All Purpose Flour For Dusting
1 can (15 Oz. Size) Pure Pumpkin Puree
1-1/4 cup Heavy Cream
2/3 cups Granulated Sugar
3 Large Eggs, Divided
1 teaspoon Ground Cinnamon
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Freshly Grated Nutmeg
1/2 teaspoon Kosher Salt
2 teaspoons Coarse Sugar, For Sprinkling

Instructions

Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.
Preheat the oven to 350 ºF. Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20 –25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 –15 more minutes. Transfer to a rack and let cool completely.
Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, cinnamon, nutmeg, vanilla and salt (do not over-mix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely.
For the meringue, combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown. Slice and serve

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