Name: Pumpkin Meringue Pie Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs; ⅓ cup light brown sugar; 6 tbsp butter; 2 tbsp all-purpose flour; ½ tsp Cinnamon; 15 oz pumpkin puree; 1 cup heavy cream; ¾ cup light brown sugar; ½ cup whole milk; 2 large eggs; 1 tsp Cinnamon; 1 tsp ginger; ¼ tsp cloves; ¼ tsp nutmeg; ¼ tsp fine sea salt; 3 large egg whites; ⅛ tsp cream of tartar; ⅓ cup white sugar

Dive into the flavors of fall with this delicious pumpkin meringue pie. A perfect blend of sweet pumpkin filling and light, fluffy meringue, this pie is a fantastic dessert for the holiday season or any time you're in the mood for something special.

Photos of Pumpkin Meringue Pie Recipe

Most of the ingredients in this recipe are common in any household pantry. However, some might not have pumpkin puree, heavy cream, and cream of tartar readily available. These ingredients are essential to achieve the perfect smooth texture for your pie filling and the fluffiness of your meringue, so make sure to pick them up at the supermarket.

Ingredients for Pumpkin Meringue Pie

Graham cracker crumbs: These crumbs are used to make the crust of the pie, giving it a sweet and crunchy base.

Light brown sugar: This sugar is less refined and has a deeper flavor than white sugar. It's used in both the crust and the filling.

Butter: Adds richness to the crust.

All-purpose flour: It helps to bind the crust ingredients together.

Cinnamon: Used to add a warm, spicy flavor to the pie.

Pumpkin puree: This is the main ingredient of the filling, giving the pie its distinctive pumpkin flavor.

Heavy cream: Adds richness and creaminess to the filling.

Whole milk: Used to thin the pie filling.

Eggs: They act as a binding agent in the filling, and the whites are used to make the meringue.

Ginger: Adds a warm, spicy note to the filling.

Cloves: Gives the filling a deep, aromatic flavor.

Nutmeg: A warm spice that complements the flavors of the filling.

Fine sea salt: Enhances the flavors in the pie.

Egg whites: Whipped to create the light and fluffy meringue topping.

Cream of tartar: Stabilizes the egg whites and helps them hold their shape when whipped into meringue.

White sugar: Sweetens the meringue.

One reader, Conny Hass says:

This pumpkin meringue pie recipe is a game-changer! The crust is perfectly crunchy, and the pumpkin filling is rich and flavorful. The meringue topping adds a delightful touch of sweetness. It's a must-try for anyone who loves a classic pumpkin pie with a twist!

Conny Hass

Techniques Required for Making Pumpkin Meringue Pie

How to make the crust: Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together until the mixture binds together. Press into a 9-inch pie plate.

How to blind bake the crust: Line the crust with aluminum foil, gently pressing it into place. Pour 1 inch of dry rice or dried beans onto the foil. Bake in the preheated oven for about 7 minutes or until golden. Transfer the crust to a wire rack to cool.

How to make the pumpkin filling: Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove the foil and rice or beans from the crust and set it on a baking sheet. Pour in the filling.

How to make the meringue: Beat egg whites in a medium bowl using an electric mixer at medium speed for about 2 minutes or until frothy. Add cream of tartar and continue to beat for 2 minutes more or until soft peaks form. Blend in sugar slowly; increase the mixer's speed to medium-high and beat for 2 more minutes or until egg whites are stiff and glossy.

How to bake the meringue: Spoon meringue onto the pie, using the back of a spoon to form small peaks. Return the pie to the oven and bake for about 10 minutes or until the meringue is golden brown. Transfer the pie to a wire rack to cool completely before serving.

How To Make Miss Julie’s Pumpkin Meringue Pie

For this pumpkin meringue pie, a graham cracker crust is filled with sweet pumpkin and cream filling and topped with fluffy meringue.

Preparation: 40 minutes

Cooking: 15 minutes

Total: 55 minutes

Serves:

Ingredients

1½cupsgraham cracker crumbs,finely ground
⅓cuplight brown sugar,packed
6tbspbutter,melted
2tbspall-purpose flour
½tspcinnamon,ground
15ozpumpkin puree,can
1cupheavy cream
¾cuplight brown sugar,packed
½cupwhole milk
2largeeggs
1tspcinnamon,ground
1tspginger,ground
¼tspcloves,ground
¼tspnutmeg,ground
¼tspfine sea salt
3largeegg whites,at room temperature
⅛tspcream of tartar
⅓cupwhite sugar

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
Bake in the center rack of the preheated oven for about 7 minutes or until golden. Transfer the crust to a wire rack to cool.
Preheat the oven to 425 degrees F (220 degrees C).
Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake for about 40 minutes or until set. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed for about 2 minutes or until frothy.
Add cream of tartar and continue to beat for 2 minutes more or until soft peaks form. Blend in sugar slowly; increase the mixer’s speed to medium-high and beat for 2 more minutes or until egg whites are stiff and glossy.
Spoon meringue onto the pie, using the back of a spoon to form small peaks.
Return the pie to the oven and bake for about 10 minutes or until meringue is golden brown. Transfer the pie to a wire rack to cool completely before serving.

Nutrition

Calories: 396.45kcal
Fat: 24.14g
Saturated Fat: 13.64g
Trans Fat: 0.46g
Monounsaturated Fat: 6.66g
Polyunsaturated Fat: 2.30g
Carbohydrates: 41.65g
Fiber: 2.12g
Sugar: 31.68g
Protein: 5.59g
Cholesterol: 111.68mg
Sodium: 209.36mg
Calcium: 94.70mg
Potassium: 243.59mg
Iron: 1.66mg
Vitamin A: 635.76µg
Vitamin C: 2.44mg

Technique Tip for Making Pumpkin Meringue Pie

When making the meringue, ensure your bowl and beaters are completely clean and dry. Any trace of grease can prevent the egg whites from whipping up properly. Also, make sure no yolk gets into the whites as this can also affect the volume and stability of your meringue. For the best results, separate your eggs when they are cold but whip the egg whites at room temperature.

Time-Saving Tips for Making Pumpkin Meringue Pie

Prepare the crust: Use store-bought graham cracker crust to save time and effort.

Use canned pumpkin puree: Instead of making pumpkin puree from scratch, use canned pumpkin puree for convenience.

Pre-made meringue: Consider using pre-made meringue from the store to cut down on preparation time.

Chill the pie: After assembling the pie, chill it in the refrigerator to speed up the setting process.

Prep in advance: Prepare the pie crust and filling a day ahead to streamline the process on the day of serving.

Substitute Ingredients For Pumpkin Meringue Pie Recipe

graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and flavor to graham crackers, making them a suitable substitute for creating the pie crust.
light brown sugar - Substitute with dark brown sugar: Dark brown sugar can be used as a substitute for light brown sugar, providing a deeper, more caramel-like flavor to the pie filling.
butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, adding a subtle coconut flavor to the crust.
all-purpose flour - Substitute with gluten-free all-purpose flour: For a gluten-free option, use a gluten-free all-purpose flour blend to achieve a similar texture in the pie crust.
cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice can be used as a convenient substitute for cinnamon, adding a blend of warm spices to enhance the flavor of the pie filling.
pumpkin puree - Substitute with butternut squash puree: Butternut squash puree can be used as a substitute for pumpkin puree, offering a similar sweet and nutty flavor to the pie filling.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative to heavy cream, providing a rich and creamy texture to the pie filling.
whole milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative to whole milk, adding a subtle nutty flavor to the pie filling.
eggs - Substitute with flax eggs: Flax eggs can be used as a vegan substitute for eggs, providing binding properties to the pie filling.
cinnamon - Substitute with nutmeg: Nutmeg can be used as a substitute for cinnamon, adding a warm and aromatic flavor to the pie filling.
ginger - Substitute with allspice: Allspice can be used as a substitute for ginger, providing a warm and slightly peppery flavor to the pie filling.
cloves - Substitute with cardamom: Cardamom can be used as a substitute for cloves, adding a citrusy and slightly sweet flavor to the pie filling.
nutmeg - Substitute with pumpkin pie spice: Pumpkin pie spice can be used as a convenient substitute for nutmeg, adding a blend of warm spices to enhance the flavor of the pie filling.
fine sea salt - Substitute with kosher salt: Kosher salt can be used as a substitute for fine sea salt, providing a similar level of salinity to the pie filling.
egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whipped to replace egg whites, providing a similar texture and binding properties to the meringue topping.
cream of tartar - Substitute with lemon juice: Lemon juice can be used as a substitute for cream of tartar, providing acidity to stabilize the meringue.
white sugar - Substitute with coconut sugar: Coconut sugar can be used as a natural alternative to white sugar, adding a rich and caramel-like sweetness to the meringue topping.

Presenting Your Pumpkin Meringue Pie

Elevate the meringue: Create a beautifully sculpted meringue topping using a piping bag to add a touch of elegance to the pie.
Garnish with seasonal fruits: Arrange fresh, vibrant berries such as raspberries, blackberries, and pomegranate seeds around the pie to add a pop of color and freshness.
Incorporate edible flowers: Introduce delicate and colorful edible flowers, such as pansies or nasturtiums, to add a sophisticated and visually stunning element to the presentation.
Dust with powdered sugar: Lightly dust the pie with powdered sugar using a fine mesh sieve to create an ethereal and professional finish.
Add a drizzle of caramel sauce: Create an artistic drizzle of caramel sauce on the plate to add a touch of sweetness and visual appeal to the presentation.
Serve with a dollop of whipped cream: Present the pie with a small quenelle of freshly whipped cream on the side, adding a luxurious and indulgent element to the dish.
Use a decorative pie server: Choose an ornate and elegant pie server to add a touch of sophistication when serving the pie to the judges.

Essential Tools for Making Pumpkin Meringue Pie

Food processor: A food processor is a versatile kitchen tool that can be used for tasks such as pureeing the pumpkin for the pie filling, chopping nuts for garnish, or making the meringue.
Mixing bowl: A mixing bowl is essential for combining the ingredients for the pie crust, pie filling, and meringue. It allows for easy mixing and blending of the various components.
Pie plate: A pie plate is used to shape and bake the pie crust. It provides a vessel for the pie and helps maintain its shape during baking.
Electric mixer: An electric mixer is used to beat the egg whites for the meringue. It helps achieve the desired consistency and volume for the meringue topping.
Baking sheet: A baking sheet is used to provide stability and easy transfer of the pie crust and filling in and out of the oven.
Wire rack: A wire rack is used for cooling the baked pie and allowing air to circulate around it, preventing sogginess and ensuring even cooling.
Aluminum foil: Aluminum foil is used to line the pie crust before blind baking, helping to prevent the crust from burning and ensuring even baking.
Dry rice or dried beans: Dry rice or dried beans are used as pie weights when blind baking the crust to prevent it from puffing up or shrinking during baking.

Storing and Freezing Pumpkin Meringue Pie

Once the pumpkin meringue pie has cooled completely, cover it loosely with plastic wrap or aluminum foil. store the pie in the refrigerator for up to 3 days.
If you want to keep the pie for longer, you can freeze it. wrap the cooled pie tightly with plastic wrap, then cover it with aluminum foil. label the pie with the date and store it in the freezer for up to 2 months.
To thaw the frozen pumpkin meringue pie, transfer it from the freezer to the refrigerator and let it thaw overnight. once thawed, remove the wrapping and let the pie come to room temperature before serving.
Note: the meringue topping may weep or become slightly soggy after freezing and thawing, but the flavor will still be delicious.

How To Reheat Pumpkin Meringue Pie Leftovers

To reheat leftover pumpkin meringue pie, preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover the edges of the crust with aluminum foil to prevent burning. Bake for 10-15 minutes, or until the filling is heated through and the meringue is lightly browned.
For a quicker method, you can reheat individual slices of pumpkin meringue pie in the microwave. Place a slice on a microwave-safe plate and heat it on medium power for 30-45 seconds, or until the filling is warm. Keep an eye on the meringue, as it may become slightly soft or lose its texture in the microwave.
If you want to maintain the crispy texture of the meringue, you can use a kitchen torch to lightly toast the top of the pie before serving. This will help restore the meringue's appearance and give it a fresh, caramelized flavor.
For a cold serving option, allow the pumpkin meringue pie to come to room temperature for about 30 minutes before slicing and serving. This will help the flavors develop and make the pie easier to slice.
If the crust becomes soggy after storing the pie in the refrigerator, you can crisp it up by placing the pie (without the meringue) in a preheated 350°F (175°C) oven for 5-10 minutes before adding the meringue and reheating as described above.

Random Fact About Pumpkin Meringue Pie

Pumpkin meringue pie is a delightful dessert that combines the rich flavors of pumpkin with the light and airy texture of meringue. It's a perfect treat for the fall season, and the combination of spices like cinnamon, ginger, cloves, and nutmeg adds warmth and depth to the pie. The meringue topping not only adds a beautiful touch to the presentation but also provides a sweet and fluffy contrast to the creamy pumpkin filling. This pie is a great way to enjoy the classic pumpkin flavor in a new and exciting form.

Is Making Pumpkin Meringue Pie Economical for Home Cooking?

The pumpkin meringue pie recipe is relatively cost-effective for a household. The ingredients, such as pumpkin puree, eggs, and spices, are affordable and readily available. The pie serves 8, making it suitable for a family of 4 with leftovers. The approximate cost for the entire pie is around $10, making it a budget-friendly dessert option. The overall verdict for this recipe is 9/10, considering its delicious flavor, ease of preparation, and cost-effectiveness.

Is Pumpkin Meringue Pie Healthy or Unhealthy?

The pumpkin meringue pie recipe, while undeniably delicious, is not particularly healthy. The main concerns are:

High sugar content: The recipe calls for a significant amount of brown sugar and white sugar, which can contribute to obesity, diabetes, and other health issues when consumed in excess.
Saturated fat: The use of butter and heavy cream adds saturated fat to the recipe, which can raise LDL (bad) cholesterol levels and increase the risk of heart disease.
Refined carbohydrates: Graham cracker crumbs and all-purpose flour are refined carbohydrates that can cause blood sugar spikes and provide little nutritional value.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of sugar in the filling and meringue, or use natural sweeteners like maple syrup or honey in moderation.
Replace some of the heavy cream with low-fat milk or a plant-based alternative, such as almond milk or coconut milk.
Use whole wheat graham crackers or a nut-based crust to increase the fiber content and reduce refined carbohydrates.
Incorporate more spices, such as cinnamon, ginger, and nutmeg, to enhance the flavor without relying on excessive sugar.
Serve smaller portions and pair the pie with a side of fresh fruit to balance out the indulgence.

Editor's Thoughts on This Pumpkin Meringue Pie Recipe

The pumpkin meringue pie recipe is a delightful twist on the classic pumpkin pie. The combination of the spiced pumpkin filling with the light and airy meringue creates a perfect balance of flavors and textures. The crust is perfectly crisp and the meringue adds a beautiful touch of sweetness. The recipe is well-structured and the instructions are clear, making it accessible for both experienced and novice bakers. Overall, this pie is a wonderful addition to any holiday dessert table and is sure to impress guests with its delicious taste and stunning presentation.

Enhance Your Pumpkin Meringue Pie Recipe with These Unique Side Dishes:

Roasted Brussels Sprouts: Toss Brussels sprouts with balsamic glaze and crispy pancetta for a savory and tangy side dish that complements the sweetness of the pumpkin meringue pie.

Honey Glazed Carrots: Drizzle carrots with honey and a sprinkle of cinnamon for a sweet and colorful side dish that adds a pop of flavor to your pumpkin meringue pie.

Cranberry Orange Salad: Mix together fresh cranberries, oranges, and a touch of honey for a refreshing and tangy salad that balances out the richness of the pumpkin meringue pie.

Alternative Recipes Similar to Pumpkin Meringue Pie

Roasted Vegetable Quinoa Salad: This hearty salad is packed with roasted vegetables and protein-rich quinoa, making it a satisfying and nutritious meal.

Braised Beef Stew: Tender chunks of beef are slow-cooked with aromatic vegetables and savory broth to create a comforting and flavorful stew.

Berry Chia Seed Pudding: This creamy and nutritious pudding is made with fresh berries and chia seeds, making it a delicious and guilt-free dessert or snack option.

Suggested Appetizers and Main Courses to Serve with This Recipe

Appetizers:

Stuffed Mushrooms: For a savory and satisfying appetizer, try creating Stuffed Mushrooms. Fill each mushroom cap with a flavorful mixture of cream cheese, garlic, and herbs, then bake until golden and bubbly. These bite-sized treats are sure to impress your guests and leave them wanting more.

Bruschetta: Elevate your appetizer game with Bruschetta. Toasted bread is topped with a vibrant mixture of ripe tomatoes, fresh basil, garlic, and olive oil, creating a burst of flavor in every bite. This classic Italian dish is a perfect way to start off any meal and will leave your guests craving for more.

Main Courses:

Chicken Alfredo: Indulge in a creamy and rich pasta dish that combines tender chicken with a velvety Alfredo sauce. The flavors are perfectly balanced, and the dish is sure to satisfy any pasta lover's cravings.

Beef Stroganoff: Treat yourself to a comforting and hearty meal featuring tender beef in a luscious, savory sauce. The dish is best served over a bed of buttery egg noodles, creating a delightful combination of flavors and textures.

Why trust this Pumpkin Meringue Pie Recipe:

This recipe is a delicious twist on a classic dessert, combining the rich flavors of pumpkin puree and warm spices with a light and airy meringue topping. The use of fresh ingredients such as pumpkin puree and spices ensures a flavorful and authentic taste. The step-by-step instructions provide clear guidance, and the careful attention to detail, such as pre-baking the crust and gradually adding sugar to the meringue, guarantees a perfect result. Trust in the expertise and precision of this recipe to create a memorable and delectable pumpkin meringue pie for any occasion.

Want to share your experience making this Pumpkin Meringue Pie Recipe or have any tips to perfect it? Join our Baking and Desserts forum and let's discuss!

FAQ:

Can I use store-bought pie crust instead of making the graham cracker crust from scratch?

Yes, you can definitely use a store-bought pie crust if you prefer. Just follow the instructions on the package for pre-baking, and then proceed with the filling and meringue as directed in the recipe.

Can I make the pie ahead of time and refrigerate it before serving?

Absolutely! You can make the pie ahead of time and refrigerate it. Just be sure to let it cool completely at room temperature before transferring it to the refrigerator. It's best to add the meringue and bake it just before serving for the freshest results.

Can I substitute the heavy cream with a non-dairy alternative?

Yes, you can use a non-dairy alternative such as coconut cream or almond milk in place of the heavy cream. Just keep in mind that it may slightly alter the flavor and texture of the pie.

How do I know when the pie is set and ready to be removed from the oven?

The pie is ready when the edges are set and the center is slightly jiggly, but not liquidy. You can also insert a knife near the center, and if it comes out clean, the pie is done.

Can I use a hand mixer instead of an electric mixer to make the meringue?

Yes, you can use a hand mixer to make the meringue. Just make sure to beat the egg whites until they form stiff peaks and are glossy, as indicated in the recipe.