Pumpkin Meringue Pie
A fun and fancy take on the classic pumpkin pie! Instead of whipped cream, top your pumpkin pie with meringue and impress your relatives this Thanksgiving!
Pumpkin Meringue Pie
Ingredients
Instructions
Notes
Click here for instructions on how to make homemade pie crust and blind bake.
Feel free to use a store bought pie crust for this recipe to save time or make the pie crust in advance to save time on the day.
I find the filling is best with evaporated milk, but feel free to use a combination of heavy cream and whole milk if desired.
Nutrition Facts
Calories
498.98Fat (grams)
23.16Sat. Fat (grams)
13.87Carbs (grams)
64.61Fiber (grams)
2.14Net carbs
62.47Sugar (grams)
38.29Protein (grams)
9.33Sodium (milligrams)
582.26Cholesterol (grams)
131.09Directions
1. Prepare your homemade or store-bought pie crust. Make sure to blind bake before adding the filling. Set oven temperature to 375 degrees.
2. In a large bowl add the pumpkin puree, brown sugar, eggs, and egg yolks.
3. Whisk together until combined.
4. Add cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla.
5. Whisk together until well combined.
6. Add the evaporated milk and whisk for about a minute until blended nicely.
7. Pour the pumpkin mixture into the cooled pre-baked crust.
8. Add an aluminum foil ring around the outer pie crust to prevent burning.
9. Bake for 50-55 minutes at 375 degrees until the center is almost set, but still a little jiggly.
10. Remove foil ring and turn oven heat off. Let pie come to room temperature in the oven with the oven door open.
11. Remove from oven and let cool on counter for around 3 hours before serving or storing.
No-Weep Meringue
1. In a small saucepan, add 2 tablespoons sugar, cornstarch, and water.
2. Heat over medium stirring constantly until mixture starts to boil.
3. Reduce heat to low and keep stirring until mixture has thickened.
4. Remove from heat and set aside.
5. In the bowl of a stand mixer with the whisk attachment, whisk egg whites and cream of tartar on medium speed until foamy and soft peaks start to form.
6. Add the warm cornstarch/sugar mixture and continue mixing.
7. Increase mixing speed to medium-high. While mixer is running, slowly add sugar, one tablespoon at a time. This may take 2-3 minutes to add all the sugar.
8. Once all sugar is added continue to mix until meringue is thick and glossy. Beat in vanilla extract.
Finish
1. Spread the meringue evenly on top of the cooled pumpkin pie sealing the edges of the crust so there are no holes.
2. Finish by making soft peaks with the spatula.
3. Use a kitchen blow torch to firm the meringue and brown the tips. (You can also bake the pie at 400 degrees until the edges are browned)
4. To slice through the meringue, use a hot sharp knife or a knife greased with butter. Enjoy!