Pumpkin Meringue Pie
User Reviews
5
Pumpkin Meringue Pie
Description
This pie starts with a 9-inch pie crust that is partially baked (blind baked) to a light golden brown, preparing a sturdy base. The pumpkin filling combines pureed pumpkin with brown sugar, cinnamon, nutmeg, kosher salt, ground cloves, eggs, and heavy cream blended until smooth. This custard-like mixture is poured into the crust and baked until set and puffed.
After cooling, the pie is topped with a meringue made from egg whites, cream of tartar, and a substantial amount of brown sugar for sweetness and color. The contrasting textures of the smooth pumpkin custard and soft, sweet meringue create a layered dessert experience.
Serve the pie chilled or at room temperature. The spices used give a warm, autumnal flavor profile common to pumpkin pies, enhanced by the richness of the cream and the sweet meringue topping.
The notes suggest using either homemade or store-bought butter-based pie crusts, and recommend having a culinary torch ready for browning the meringue topping just before serving. The pie can be baked up to three days in advance and kept refrigerated, with the meringue added shortly before serving for best texture.
Ingredients
For the pie
- cooking spray
- 1 pie crust for a 9 inch pan, homemade or store bought
- 15 ounce can pumpkin puree
- 3/4 cup brown sugar packed
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (freshly grated is best)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cloves ground
- 3 egg
- 1 1/4 cups heavy cream
For the brown sugar meringue
- 3/4 cup egg white
- 1/4 teaspoon cream of tartar
- 1 1/2 cups brown sugar packed
Instructions
For the pie
- Preheat the oven to 375°F. Spray 9-inch deep pie dish with cooking spray.
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
- Use your torch to brown the outside of the meringue. Store the pie in the fridge for up to 3 hours.
Notes
- You can use either homemade or store-bought all-butter pie crusts; both work well for the base.
- Have a culinary torch ready to brown the meringue topping just before serving for an attractive finish.
- The pie can be baked up to three days ahead and stored covered in the refrigerator; add the meringue topping right before serving to maintain its texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 89mg | 30% |
| Sodium | 204mg | 9% |
| Potassium | 258mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 7570IU | 151% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 86mg | 9% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
