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–+ servings

Pumpkin Pie with Meringue

This pumpkin pie is the best addition to your Thanksgiving dessert table. With a buttery and flaky pie crust, to a sweet and creamy pumpkin filling, topped with a luscious and fluffy toasted meringue, you will not be able to stop at one slice.
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Prep Time 15 minutes
Pie Dough 2 hours
Total Time 2 hours 15 minutes
Servings 1 9 inch pie

Equipment

Ingredients
 

  • Homemade pie crust
  • 1 15 oz can pumpkin puree
  • 1 14 oz can sweetened condensed milk
  • 2 eggs room temperature
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt

Meringue

  • 4 egg whites
  • 1 cup (200 grams) granulated sugar
  • ½ teaspoon cream of tartar
  • ½ teaspoon vanilla extract

Instructions

Pie crust

  • Prepare the pie crust through step 8 of the linked pie crust recipe.
  • Once the edges are crimped, place the pie in the fridge while you preheat your oven to 375 degrees. You want the fats to be cold when the pie begins to bake.
  • Once the oven is preheated, remove your pie dish from the fridge and place a piece of parchment paper/wax paper on top of the dough followed by pie weights (or rice/dried beans). The pie weights allow you to pre-bake your crust without the center puffing up. Pre-bake the crust for 10 minutes.
  • Remove the pie dish from the oven and carefully remove the paper/pie weights.
  • Prick holes with a fork all along the bottom of the pie dough (this will give air a place to escape) and bake the crust by itself again for another 8-10 minutes. Remove from the oven. This step is important, otherwise you will have an underbaked pie dough.
  • If the bottom of the pie rises with air, don’t panic. When you remove it from the oven, gently create more holes with a fork while also pressing down the pie dough. The air will escape and you will be good to go. 

Filling

  • While the crust is pre-baking, make the filling. Whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt.
  • Pour the filling into the warm, pre-baked crust. Bake the pie with the filling for another 40-50 minutes. The crust will be golden brown and the center of the pie will still be a little wobbly. It will set as it cools. Let it sit at room temperature for 2-3 hours.

Meringue

  • Fill a sauce pan with about two inches of water and bring it to a gentle simmer. 
  • Separate the yolks from the egg whites and make sure none of the yolk gets into your egg white mixture. Any fat can prevent your meringue from setting up and getting those stiff peaks.
  • In a heat proof bowl, place the egg whites, sugar, cream of tartar and vanilla extract. Place the bowl on the sauce pan over the simmering water but do not let the bottom of the bowl touch the simmering water. If you think there is too much water, pour a little out. You can also use a double boiler if you have one.
  • Continuously whisk while the mixture heats up. It will start out thick but will thin out as you keep on whisking. Whisk for about 4-5 minutes until the mixture is thin and frothy on top. If you have a thermometer, it should be around 160 degrees Fahrenheit.
  • Remove from the heat. Using a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment (preferred method), beat on high speed for 5-6 minutes until luscious, puffy, stiff peaks form.
  • Once the pie is completely cool, top the pie with the meringue. If you have a kitchen torch, I highly suggest toasting the meringue once it is on the pie. Enjoy! Store in an airtight container in the fridge.
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