Pumpkin Meringue Pie

For the pie

1. Preheat the oven to 375°F. Spray 9-inch deep pie dish with cooking spray.
2. Roll out dough on a floured surface to a 12 inch round. Transfer to prepared dish. Fold the edges under and crimp, forming a decorative border.
3. Line the crust with foil that has been coated with cooking spray; fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and beans. Bake until the edges are light golden brown about 7 minutes.
4. If bubbles form, press the crust gently with the back of a fork if bubbles form. Cool 10 minutes, then remove the foil and beans. Reduce oven temperature to 350°F.
5. Add the pumpkin puree to a food processor. Mix in the 3/4 cup brown sugar, cinnamon, nutmeg, salt and cloves. Add eggs 1 at a time, pulsing after each addition. Gradually add the cream in a thin stream, processing just until blended. Process 5 seconds longer.
6. Pour the filling into the crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack.

For the meringue

1. Place the egg whites and cream of tartar into a stand mixer fitted with a whisk attachment. Place the brown sugar into a medium heavy saucepan and add just enough water to cover.
2. Put your candy thermometer on the pan and turn the heat to high. When the sugar reaches 240 degrees, start whipping the egg whites by turning your mixer to high speed; you want the egg whites to be foamy and starting to thicken before you add the sugar syrup.
3. When the sugar reaches 245 degrees, remove the thermometer from the pan and turn the mixer speed down to medium. Pour the sugar into the egg whites in a thin, steady stream avoiding the moving whisk.
4. When all the sugar has been added, continue whipping until the meringue resembles stiff peaks. Quickly spread the meringue over the pie with a large spoon or offset spatula.
5. Use your torch to brown the outside of the meringue. Store the pie in the fridge for up to 3 hours.