Pumpkin Meringue Pie Recipe

Pumpkin Meringue Pie Recipe

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



  • cupsgraham cracker crumbs,finely ground
  • cuplight 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
  • tspcream of tartar
  • cupwhite sugar


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. 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.

  3. Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.

  4. 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.

  5. Preheat the oven to 425 degrees F (220 degrees C).

  6. 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.

  7. 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).

  8. 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.

  9. 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.

  10. Spoon meringue onto the pie, using the back of a spoon to form small peaks.

  11. 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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