This Pumpkin Meringue Pie adds a delicious and elegant twist to everybody's favorite holiday dessert. Rich and creamy pumpkin pie base is topped with a light and fluffy meringue topping. Yum!
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Ready or not, the holidays are upon us. First up, Thanksgiving turkey, dressing, gravy and all the scrumptious trimmings that everyone waits for all year.
And of course, the traditional dessert to top it all off...pumpkin pie.
Anybody can do a pumpkin pie with whipped cream. Show your family and friends that you know how to take it up a notch by serving this gorgeous Pumpkin Meringue Pie.
Tips for Perfect Meringue!
Maybe you're like me and your response to seeing the word meringue is, "whoa, I don't know...aren't those tricky?" Not true! I promise you whipping up meringue is not as complicated as you think.
Here are a few tips and tricks to make your meringue the talk of the table... in a good way, of course:
As with so many things, the right tools are key, so start with the right bowl. Choose glass, stainless, or ceramic - but not plastic. Plastic bowls can retain small amounts of oils which will no do your meringue any favors.
Make sure you pick a large bowl, such as this big glass one. You will want to allow plenty of room because the egg whites expand quite a bit when whipped up.
Make sure your eggs are the right temperature. Egg whites whip up best if brought to room temperature, but here's the rub. Eggs are easier to separate when cold. I'm betting you have already figure out the solution.
Yep, separate the eggs when cold and then let the egg whites sit for about 15 minutes to bring them to room temperature for perfect whipping.
Pay attention to your sugar. You can use regular granulated sugar, but many cooks recommend using super fine sugar for their meringues as the very tiny crystals dissolve more easily and quickly when you whip up the egg whites.
Hope for a dry day. Amazingly enough, meringues like to suck up whatever moisture is in the air. So, if the weather is humid, your meringue may not set up quite right.
How To Make Pumpkin Meringue Pie: Step By Step
Step #1: Preheat oven to 425 degrees.
Step #2: Combine spices for pie and mix well.
Step #3: Mix remaining ingredients into spices and then mix well.
Step #4: Next, pour into the pie crust.
Step #5: Bake pie at 425 degrees for 15 minutes. Then reduce heat to 350 degrees and continue baking for 30 minutes.
Step #6: To make the meringue, add egg whites, sugar and cream of tartar and beat all three ingredients together until still and able to form peaks.
Step # 7: Spread meringue over the top of the pie (when it has finished baking in step 5) to the edge of the crust, sealing the pie.
Step #8: Bake in a 350-degree oven for an additional 15 minutes.
Step #9: Chill before serving.
More Holiday Desserts
My holiday dessert table always has at least one or two additional offerings in addition to our beloved pumpkin pie. Here are a few ideas:
It's always nice to have a "fruit" option. But it is Thanksgiving, so put the fruit in a pie! Try this traditional Easy Apple Pie recipe as an awesome sidekick to your Pumpkin Meringue Pie.
Many people believe that it's just not dessert unless it contains chocolate. These cute Ooey Gooey Mini Chocolate Cherry Pies fill that bill. Plus they are small, so are the perfect size to eat along with a slice of Pumpkin Meringue Pie.
This recipe for Pumpkin Cream Whoopie Pies is great for kids! Sure, they are probably too young to remember the original whoopie pies, but these have chocolate in them and are the right size for small hands. Plus, little ones just love the word whoopie!
Or go explore all my favorite pumpkin dessert recipes for more ideas!
Pumpkin Meringue Pie
- 1 deep dish pie crust
- ¾ cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 eggs
- 12 ounces evaporated milk
- 15 ounces pumpkin puree canned
- 6 egg whites
- 2 teaspoon cream of tartar
- ⅔ cup sugar
- Preheat oven to 425 degrees.
- Combine all of the ingredients for the pumpkin pie and mix well. Pour into the pie crust.
- Bake pie at 425 degrees for 15 minutes. Then reduce heat to 350 degrees and continue baking for 30 minutes.
- To make the meringue, add egg whites, sugar and cream of tartar and beat all three ingredients together until still and able to form peaks.
- Spread meringue over the top of the pie (when it has finished baking in step 3) to the edge of the crust, sealing the pie.
- Bake in a 350-degree oven for an additional 15 minutes.
- Chill before serving.
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