Name: Pumpkin Meringue Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: serves 6-8
Ingredients: 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 canned pumpkin; 6 egg whites (4 of the reserved egg whites plus 2 additional); 2 teaspoon cream of tartar; 2/3 cup sugar

Stumble

This recipe for Pumpkin Meringue Pie adds a delicious and elegant twist to everybody’s favorite holiday dessert.

Ready or not, the holidays are upon us. First up, Thanksgiving with turkey, dressing, gravy and all the other 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.

Tip to Making the Perfect Meringue for your Pumpkin Meringue Pie

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, 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 one. You will want to allow sufficient room because the egg whites expand quite a bit.
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 1bout 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.

More Holiday Desserts Like Pumpkin Meringue Pie

My holiday dessert table always have 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!

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.