A change of flavors is always nice. Here we?ve disguised a tangy lemon pie by baking it in our pumpkin shaped pie pan. The toasty meringue topping is applied with an artistic touch to complete this holiday treat.
Place pie crust in pan. Fill pan with lemon filling. Prepare meringue following package directions. Smooth meringue on pie with spatula, making vertical ridges from top to bottom. Pipe Tip 2110 (1M) rosette stem in meringue. Add Tip 4 vines with Tip 352 leaves.