Pumpkin Meringue Pie Recipe

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.