Pumpkin Pie with Marshmallow Meringue

1. Preheat oven to 450°F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface use your hands to slightly flatten pastry ball. Roll pastry into a 12-inch circle. Line a 9-inch pie plate with pastry circle. Trim and flute edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 2 to 3 minutes more or until crust is set and dry. Remove from oven; reduce oven temperature to 375°F.

2. Separate egg yolks from egg whites. Cover and chill egg whites. For filling, in a medium bowl whisk together egg yolks, pumpkin, 3/4 cup of the sugar, the cinnamon, salt, and ginger. Whisk in half-and-half and pour into unbaked crust. Bake about 45 minutes or until center is set. Cool on a wire rack 1 hour, then cover and chill at least 2 hours or overnight.

3. During last 30 minutes that pie is chilling, set egg whites out at room temperature. In the top of a double boiler combine room temperature egg whites, remaining 3/4 cup sugar, and the vanilla. Place over a pan of simmering water (bottom of pan should not touch the water). Beat with a mixer on high for 7 minutes or until stiff peaks form (tips stand straight) and a thermometer registers 160°F, scraping double boiler frequently.

4. Mound meringue in the center of chilled pie. Using a handheld culinary torch, toast the meringue.

Pastry for Single-Crust Pie

1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

If you don't have a culinary torch, bake as directed in a pie pan. Add marshmallow meringue and broil 5 inches from the heat 2 minutes or until meringue is browned.