This Pumpkin Meringue Pie takes classic pumpkin pie up a notch with a tall, cloud-like meringue topping toasted golden brown. The spiced pumpkin custard is rich and creamy, the meringue is light and marshmallowy, and together they make a showstopping holiday dessert that's much easier than it looks.
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Anybody can serve pumpkin pie with a dollop of whipped cream. When the Thanksgiving turkey has been carved and everyone is ready for dessert, show your family and friends you know how to take it up a notch by bringing out this gorgeous pie instead. It starts with the same smooth, warmly spiced filling everyone waits for all year, then gets crowned with a thick layer of meringue that's baked right on top.
Key Ingredients & Substitutions
- Deep dish pie crust. A 9-inch unbaked frozen deep dish crust is the easiest option. You can also use a refrigerated crust or a homemade pie crust pressed into a deep pie plate. A standard-depth crust won't hold all of the filling, so bake any extra in a small buttered ramekin.
- Pumpkin puree. Use plain canned pumpkin, such as Libby's 100% Pure Pumpkin, not canned pumpkin pie filling, which is already sweetened and spiced. Homemade puree works too, as long as it's thick. Let watery puree drain in a fine sieve first.
- Evaporated milk. One 12-ounce can of evaporated milk gives the filling its classic silky texture. Half-and-half or heavy cream can be swapped in for an even richer custard.
- Spices. Cinnamon, ginger, and cloves give the filling its warm holiday flavor. If you only have pumpkin pie spice, use 2 teaspoons in place of all three.
- Sugar. Granulated sugar sweetens the filling. For the meringue, superfine sugar dissolves fastest, but regular granulated sugar works fine if you add it slowly.
- Egg whites and cream of tartar. Six large egg whites make a generous, sky-high topping. Cream of tartar stabilizes the whipped whites so they hold their shape. In a pinch, use 1 teaspoon of lemon juice or white vinegar instead. Save the leftover yolks for a batch of creme brulee.
How to Make Pumpkin Meringue Pie: Step by Step
Step #1: Preheat the oven to 425°F.
Step #2: In a large mixing bowl, combine the sugar, cinnamon, salt, ginger, and cloves for the pie filling and mix well.
Step #3: Add the eggs, pumpkin puree, and evaporated milk to the spice mixture and whisk until completely smooth.
Step #4: Pour the smooth filling into the unbaked pie crust.
Step #5: Bake the pie at 425°F for 15 minutes. Then reduce the heat to 350°F and continue baking for 30 minutes, until the edges are set and the center is still slightly jiggly.
Step #6: While the pie bakes, make the meringue. Beat the egg whites and cream of tartar with an electric mixer until foamy, then add the sugar a tablespoon at a time and keep beating until the meringue is thick, glossy, and holds stiff peaks.
Step #7: As soon as the pie comes out of the oven in Step 5, spread the meringue over the hot filling all the way to the edge of the crust, sealing the pie.
Step #8: Return the pie to the 350°F oven and bake for an additional 15 minutes, until the meringue is golden brown on top.
Step #9: Let the pie cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before serving.
Helpful Tips
Start with the right bowl. Whip your egg whites in glass, stainless steel, or ceramic, never plastic. Plastic bowls can hold onto traces of oil, and even a tiny bit of fat will keep the whites from whipping up tall. Choose a large bowl, like one from this Pyrex glass mixing bowl set, because the whites expand quite a bit as you beat them.
Separate cold, whip at room temperature. Eggs are easiest to separate straight from the fridge, but the whites whip up best at room temperature. Separate the eggs while they're cold, making sure not a speck of yolk gets into the whites, then let the whites sit on the counter for about 15 minutes before beating.
Add the sugar gradually. Beat the whites and cream of tartar until foamy first, then add the sugar a spoonful at a time. Dumping it in all at once can deflate the whites and leave the meringue gritty. Rub a little meringue between your fingers when you think it's done. If it feels smooth rather than sandy, the sugar has dissolved.
Top the pie while it's hot, and seal the edges. Spreading the meringue onto hot filling helps cook the underside so it doesn't turn watery, and pushing it all the way onto the crust anchors it so it won't shrink away from the edges as it bakes and cools. Use the back of a spoon to swirl the top into peaks that will toast beautifully.
Hope for a dry day. Meringue soaks up moisture from the air, so on a very humid day it may not set up quite as firmly and can bead with syrupy droplets. If you can, make this pie on a dry day, and don't underbake the meringue.
Variations
- Brown sugar meringue. Replace up to half of the meringue sugar with light brown sugar for a toasty, caramel-like topping that pairs beautifully with pumpkin.
- Gingersnap crust. Swap the pastry crust for a press-in crust made from crushed gingersnaps and melted butter. Pre-bake it for about 8 minutes before adding the filling.
- Sweet potato meringue pie. Use mashed roasted sweet potato in place of the pumpkin, or top Grandma's Old Fashioned Sweet Potato Pie with this meringue.
- Maple pumpkin filling. Replace ¼ cup of the sugar in the filling with pure maple syrup for a subtle maple flavor.
- Extra-spiced filling. Add a pinch of nutmeg and a pinch of allspice, or a teaspoon of vanilla extract, to the filling.
- Mini pies. Bake the filling in muffin-tin tart shells, top each with a swirl of meringue, and shorten the baking times for a bite-size dessert table treat.
Serving Ideas
Serve this pie lightly chilled, cut into 8 slices. For clean slices through the tall meringue, dip a sharp knife in hot water and wipe it dry between cuts. It doesn't need a thing on top, but a sprinkle of cinnamon or a drizzle of caramel sauce on each plate looks lovely.
It's the perfect finish to a Thanksgiving or Christmas dinner with hot coffee, spiced cider, or a cup of chai. For a full holiday dessert table, set it out alongside a fruit pie like this Easy Apple Pie and a plate of cookies so everyone can have a little of everything.
Storing & Freezing
Pumpkin meringue pie is at its best the day it's made, when the meringue is at its fluffiest. Store leftovers in the refrigerator, loosely covered with plastic wrap tented over a few toothpicks so it doesn't stick to the meringue, for up to 3 days. The meringue may soften and weep a few droplets after the first day, but the pie will still taste great.
Meringue doesn't freeze well, since it turns watery and spongy when thawed. If you want to get ahead, bake and cool the pumpkin pie without the meringue, wrap it tightly, and freeze for up to 1 month. Thaw it overnight in the refrigerator, then top it with freshly made meringue and bake at 350°F for 15 to 18 minutes, until golden.
More Meringue Pies and Pumpkin Desserts
If you loved this recipe, here are a few more you might enjoy:
Recipe
Pumpkin Meringue Pie
Ingredients
For the Pie:
- 1 deep dish pie crust 9-inch, unbaked (see notes)
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 eggs large
- 12 ounces evaporated milk 1 can
- 15 ounces pumpkin puree 1 can, not pumpkin pie filling
For the Meringue:
- 6 egg whites from large eggs, at room temperature
- ½ teaspoon cream of tartar
- ⅔ cup sugar superfine preferred
Instructions
- Preheat the oven to 425°F.
- In a large mixing bowl, whisk together the granulated sugar, cinnamon, salt, ginger, and cloves.
- Add the eggs, pumpkin puree, and evaporated milk and whisk until completely smooth. Pour the filling into the unbaked pie crust.
- Bake for 15 minutes at 425°F. Reduce the oven temperature to 350°F and bake for 30 minutes more, until the edges are set and the center is still slightly jiggly.
- While the pie bakes, make the meringue: In a large, clean glass or metal bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until foamy. Add the sugar 1 tablespoon at a time, beating continuously, until the meringue is thick, glossy, and holds stiff peaks.
- As soon as the pie comes out of the oven, spread the meringue over the hot filling all the way to the edge of the crust, sealing the pie. Swirl the top into peaks with the back of a spoon.
- Return the pie to the 350°F oven and bake for 15 minutes, until the meringue is golden brown.
- Let the pie cool at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing and serving.
Notes
Nutrition
Nutrition details are an estimate, per serving.
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