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Pumpkin Meringue Puff Pie


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1 1/4 cups all-purpose flour

1 teaspoon sugar

1 teaspoon salt

1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled

1/4 cup ice water

One 15-ounce can solid-pack pumpkin (about 2 cups)

3/4 cup sugar

1 teaspoon cinnamon

1 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon salt

4 large eggs

1 1/3 cups heavy cream

1 teaspoon pure vanilla extract

4 large egg whites, at room temperature

Pinch of cream of tartar

1/2 cup superfine sugar

sugared maple Leaves (see Note)

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