Instructions

Combine pumpkin, and spices in a large mixing bowl, set aside.

Preheat oven to 350 degrees F.

In a separate bowl mix angel food cake and ingredients as directed on box. Mix until combined.

Begin folding in 1/4 of the angel food batter into the pumpkin mixture. Slowly add rest of batter to mixture folding gently.

Spoon batter into 10-inch bundt or chiffon pan. Bang pan against counter top to release air bubbles. Bake for 38 minutes and invert onto a wire rack to cool for one hour. If needed run a knife around the cake to loosen it before inverting onto a pedestal or platter.

Time to make meringue:

Preheat and boil water in a tea kettle or microwave. Place boiling water and sugar into a small saucepan and stir slightly.

Bring mixture to a simmer over medium heat. Pick up the pan and swirl a few times to distribute sugar into the center of the pan. Do not stir.

At this time put egg whites, salt and cream of tartar into a mixing bowl with whisk attachment on mixer. Don’t mix yet.

Check to see if the sugar has dissolved and then turn up the heat to high, insert a candy thermometer. When surge syrup races 212 degrees F begin whipping the egg white mixture at medium speed till you reach the soft peak stage.

Return to saucepan and see that sugar mixture has reached 243 degrees F and remove from heat. Increase mixer to high speed and slowly pour syrup into egg whites.

Reduce speed to medium and beat till the meringue is stiff, keep mixing and add the vanilla extract.

Spoon meringue into dollops and twirl to get that perfect swirly peak, twirl tip of a spoon not the back into an outward, inward upward motion. Don’t get dizzy :)

With a mini blow torch toast the meringue. Smells like roasting marshmallows over a crackling fire!

Memorize, make a million times because your family will want this over pumpkin pie this Thanksgiving as well.