Pumpkin Meringue Pie

Preheat oven to 375 degrees F. Prepare pumpkin pie as directed on package. Most of the pies bake for about an hour. Place pie on cookie sheet and place in oven. Set timer to 45 minutes. Separate the eggs and place in large bowl; cover and set aside.

When the timer goes off, set it to 10 minutes and start the meringue. Add the cream of tartar and salt to the egg whites and beat until foamy. Gradually add sugar, beating until stiff peaks form. If the timer goes off while you're making the meringue, remove the pie from the oven.

When the sugar in the meringue has dissolved, and you can't feel any grains of sugar when you rub a bit of meringue between your finger tips, it's ready. Spoon and spread the meringue over the hot pie. Be sure to seal the meringue to the edge of the pie crust. Make peaks and swirls with the back of a spoon.

Bake the pie for 10-15 minutes longer or until the meringue is lightly browned. Remove from oven, cool on cookie sheet for 1 hour, then cool pie on wire rack. Store leftovers in the refrigerator.