Pumpkin Meringue Pie
Classic spiced pumpkin pie topped with a tall, fluffy meringue that's baked until golden. An elegant, easy twist on the favorite Thanksgiving dessert.
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
For the pie crust: The easiest option is to use a frozen 9-inch deep dish pie crust. Then you can simply add the filling and bake. Alternatively, you can use a refrigerated or homemade pie crust and press it into a deep pie plate, such as this one. A standard-depth crust won't hold all of the filling, so bake any extra in a small buttered ramekin.
For the meringue: Use a clean glass or metal bowl, and make sure no yolk gets into the whites. Spread the meringue onto the pie while the filling is still hot and seal it to the crust to keep it from shrinking or weeping.
Storage: Refrigerate leftovers, loosely covered, for up to 3 days. The meringue is best the day the pie is made and does not freeze well.
Nutrition
Calories: 375kcalCarbohydrates: 58gProtein: 9gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 53mgSodium: 347mgPotassium: 351mgFiber: 2gSugar: 42gVitamin A: 8434IUVitamin C: 3mgCalcium: 142mgIron: 2mg
Nutrition details are an estimate, per serving.
