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.
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.
- 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
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