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Pumpkin Meringue Pie

Pumpkin Meringue Pie

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  • 1 1/2 cups plus 2 tablespoons all purpose flour
  • 14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes


  • 1 15-ounce can pure pumpkin
  • 1 1/4 cups whipping cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger


  • 1 2/3 cups powdered sugar

Recipe Preparation

For crust

  • Combine flour, butter, sugar, and salt in bowl of electric mixer. Place bowl in freezer 15 minutes. Using electric mixer fitted with paddle attachment, beat mixture on low speed until pea-size clumps form. Drizzle 1/3 cup ice water over mixture and beat just until dough comes together. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate at least 8 hours and up to 1 day. Let dough soften slightly at room temperature before using.

  • Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold in overhang, forming double-thick sides. Crimp dough edge decoratively. Refrigerate crust 30 minutes.

  • Preheat oven to 425°F. Line crust with foil. Fill with pie weights or dried beans. Bake until sides are set, about 20 minutes. Remove foil and weights. Bake until golden brown, placing aluminum foil collar around edge of crust if browning too quickly, about 15 minutes. Cool completely. DO AHEAD Can be made 1 day ahead. Cover and let stand at room temperature.

For filling

  • Preheat oven to 325°F. Whisk pumpkin, cream, maple sugar, cinnamon, ginger, and salt in large bowl to blend. Whisk in eggs. Pour mixture into crust. Place aluminum foil collar around edge of crust. Bake until filling is set and knife inserted into center comes out clean, about 1 hour. Cool to room temperature.

For meringue

  • Preheat broiler. Whisk egg whites and sugar in large metal bowl until combined. Place bowl over saucepan of simmering water and continue whisking until mixture is just warm, about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg-white mixture on medium-high speed until stiff and glossy, about 5 minutes. Spread meringue atop pie, mounding in center. Place pie in broiler and broil until meringue is brown, about 1 minute. Cool to room temperature. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.

Recipe by Claudia Fleming,Reviews Section

Pumpkin Meringue Pie

Like cilantro and circus clowns, pumpkin pie can be quite polarizing. Some take a hard pass, whereas others can’t imagine cold-weather holidays without it. My earliest pumpkin pie memories involve trying not to stick my fingers in a store-bought Mrs. Smith’s pie on Thanksgiving Day, baked from frozen that morning and cooling on the washing machine in the tiny laundry room off the kitchen at Gramma’s house, while the rest of the Thanksgiving meal was prepared. By the time dinner was finished and the desserts rolled out, I was more interested in stealing spoonfuls from the Cool Whip tub next to the pie than I was in the pie itself. I became a late-in-life pumpkin pie convert, especially the homemade kind (no offense to Mrs. Smith), and have grown to love the simplicity and warming spices in an amber slice at the end of a celebratory meal.

A swooping, marshmallow-y Italian meringue topping manages to feel as luxurious as whipped cream but is free of fat, which balances nicely with a rich pumpkin custard. Italian meringue holds particularly well, so it can be made several hours ahead of time and transported easily if you find yourself in pumpkin pie duty for a gathering, and you get to wow the crowd as you torch it just before it hits the dessert buffet.


1 (15-ounce/425 g) can pure pumpkin puree

1 cup/240 g heavy whipping cream

1/2 cup/113 g firmly packed dark muscovado or dark brown sugar

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon Chinese five spice powder or freshly grated nutmeg

1 single batch My Favorite Pie Crust (recipe below), blind baked and cooled

1 batch Italian Meringue (recipe below)

Position an oven rack the center position and preheat the oven to 325°F/170°C.

Prepare the filling: In a large bowl, whisk together the pumpkin purée, eggs, egg yolk, cream, and brandy until well blended. In a small bowl, combine the brown sugar, spices, and salt. Whisk the spiced sugar into the pumpkin mixture.

Pour the filling into the prepared pie shell and bake until the filling is set but wobbles ever so slightly in the very center when jiggled, about 1 hour (the filling will set further as it cools). Turn off the oven and let the pie cool in the oven for 30 minutes. Let the pie cool completely on a wire rack. The untopped pie can be loosely covered and refrigerated for up to 2 days before serving. To serve, use some paper towel to gently dab any excess moisture from the top of the pie. Pile the meringue atop the pie. Use a kitchen torch to toast the meringue to a deep golden brown.

My Favorite Pie Crust

Pie crust purists will likely object, but I’m a big believer in using a food processor for pie crust making. If you don’t overdo it, it just doesn’t get any easier or faster.

We’ve all heard a thousand times that keeping the fat as cold as possible is the key to great pie crusts, and that’s certainly a great tip. But I add a few pinches and splashes that I consider insurance, for when the kitchen is hot or I’m distracted by any number of children or things.

Vinegar is great for tenderness: I like red wine vinegar, but cider vinegar is good, too. A little pinch of baking powder makes a flakier crust a little more foolproof in case you happen to overwork the dough (happens to the best of us). For a crust with a savory filling, I include the smaller amounts of sugar as listed here for flavor and browning. For sweet pies, use 1 or 2 tablespoons, as you like.


MAKES: 1 (9- or 10-inch/23 or 25 cm) round bottom pie or tart crust

1 1/3 cups/170 g unbleached all-purpose flour, spooned and leveled

1 teaspoon to 1 tablespoon granulated sugar (see headnote)

1/2 teaspoon fine sea salt

1/8 teaspoon baking powder

1/2 cup/113 g very cold unsalted butter, cubed

1 1/2 teaspoons red wine vinegar

SPECIAL NOTES: Pat the finished dough into a round disk before wrapping and chilling to make rolling it into a circle later much easier.

MAKES: 1 (9- or 10-inch/23 or 25 cm) round double-crusted or lattice-topped pie

2 2/3 cups/340 g unbleached all-purpose flour, spooned and leveled

2 teaspoons to 2 tablespoons granulated sugar (see headnote)

1/4 teaspoon baking powder

1 cup/225 g very cold unsalted butter, cubed

1 tablespoon red wine vinegar

SPECIAL NOTES: Divide the dough in half before shaping and wrapping. For a lattice top, make one disk slightly larger for the bottom crust.

MAKES: 1 (10 x 15-inch/30 x 43 cm) slab pie

5 1/3 cups/680 g unbleached all-purpose flour, spooned and leveled

4 teaspoons to 4 tablespoons granulated sugar (see headnote)

2 teaspoons fine sea salt

1/2 teaspoon baking powder

2 cups/453 g very cold unsalted butter, cubed

2 tablespoons red wine vinegar

SPECIAL NOTES: Make the dough in 2 batches (2 recipes of the doubled recipe, left), for the top and bottom crusts. Shape and wrap each batch separately.

METHOD: In the bowl of a food processor, combine the flour, sugar, salt, and baking powder. Pulse a few times to blend. Sprinkle half of the butter pieces over the dry ingredients. Process until the mixture resembles cornmeal, about 15 seconds. Add the remaining cold butter and pulse about 10 times, until this batch of butter cubes is broken down by about half.

In a measuring cup, combine the water and vinegar. Add about three quarters of the liquid to the bowl. Pulse about 10 times, or until the dough begins to form a few small clumps. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together and your palm isn’t dusty with floury bits, it’s done. If not, add an additional 1/2 tablespoon of vinegared water and pulse 2 or 3 more times. Repeat this process as needed just until the dough holds together. Turn out the mixture onto a work surface. With a few quick kneads, gather the dough into a mass. For a single crust, pat the dough into a disk, wrapping tightly in plastic wrap. For double crust, divide the dough in half and shape into disks. For 2 slab crusts, shape each half of the dough into a 5 x 8-inch/12.5 x 20 cm rectangle. Refrigerate for at least 2 hours before rolling.

TIP > The dough will keep tightly wrapped in the fridge for up to a week, and in the freezer for up to 6 months.

Italian Meringue
Makes about 3 cups/710 ml meringue

Plenty of meringue pie recipes have you make a French meringue as their toppings—the type where egg whites are whipped and granulated sugar gradually added until you get a stiff, glossy meringue. The problem is that this meringue is far from foolproof and all too often ends up grainy, weeping on you, or collapsing. We deserve more certainty from our meringue, I’d say.

My choice for pie topping is Italian meringue. This type of meringue takes a little more doing, but the payoff is its stability—it holds, swoops, and peaks like a dream. Because it’s “cooked” by the hot sugar syrup, no further baking is required. For pies, I get a nice controlled toast on it with a kitchen torch, or leave it as is for a silky, fat-free alternative to whipped cream for rich pies that could use a creamy but lighter topping. For the occasional moments that one makes a meringue pie, I say go for the sure thing.


3 large/90 g egg whites, at room temperature

1/4 teaspoon cream of tartar

3/4 cup/150 g granulated sugar

1 tablespoon light corn syrup

1/8 teaspoon fine sea salt

1/2 teaspoon pure vanilla extract

Place the whites in the bowl of an electric mixer fitted with the whisk attachment. Add the cream of tartar. Beat the whites on medium-high speed until soft peaks form, about 3 minutes. Turn off the mixer.

In a small saucepan, combine the sugar, water, corn syrup, and salt. Stirring often, bring the mixture to a full boil. Clip a candy thermometer onto the side of the pot, and cook until the syrup reaches 240°F/115°C.

Turn the mixer back on, on medium speed. In a thin stream, pour just a tablespoon or two of the syrup into the whipping whites. Wait 5 seconds, then pour in 2 more tablespoons. After 5 more seconds, pour in the remaining syrup in a thin, steady stream, aiming for the space between the side of the bowl and the whip. Increase the mixer speed to high and beat until the meringue is thick, glossy, and the bowl is cool to the touch, 7 to 8 minutes. In the last minute of beating, add the vanilla. Store in an airtight container in the refrigerator for up to 2 days.

Reprinted with permission from Midwest Made © 2019 By Shauna Sever, Running Press

Pumpkin Meringue Pie - Recipes

1 hour 15 minutes (20 minutes active)

This Thanksgiving pie is deliciously deceptive. Until you cut into it, it looks like your classic lemon meringue pie, piled high with billows of whipped and toasted egg whites. But once the knife slices through that sweet topping, the real deal is revealed. Hidden under the meringue is a classic pumpkin pie spiked with just a hint of citrus.

1 prepared (raw) pie crust, homemade or purchased

3/4 cup packed brown sugar

1 tablespoon pumpkin pie spice

15-ounce can pumpkin puree (not pumpkin pie mix)

Heat the oven to 325 degrees. If the pie crust is not already in a pie pan, set it in a 9-inch pie pan and crimp the edges. Set the pie pan on a rimmed baking sheet.

In a medium bowl, beat together the brown sugar, salt, 1 whole egg, 4 egg yolks (reserve the whites for later), pumpkin pie spice, pumpkin puree, cream, lemon zest and orange zest. Once the mixture is smooth, pour into the prepared pie crust and transfer to the oven to bake for 40 to 50 minutes, or until the center of the pie is just barely set. Remove from the oven and increase the temperature to 425 degrees.

To make the meringue, in a large bowl combine the 4 reserved egg whites with the cream of tartar. It is very important that the egg whites be free from any trace of yolk and that the bowl be immaculately clean. Use an electric mixer fitted with the whisk attachment to beat on medium-high until foamy. Add the sugar, 1 tablespoon at a time, while continuing to beat.

Once the sugar is all incorporated, beat until stiff, shiny peaks form, a total of 6 to 7 minutes. Dollop the meringue on the top of the cooked pie, completely covering the surface, swirling to make peaks. Return the pie to the oven and cook for 8 to 10 minutes, or until the meringue is lightly browned. Allow to cool at room temperature before serving.

Recipe Summary

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 stick unsalted butter (4 ounces cut into /2-inch pieces and chilled)
  • ¼ cup ice water
  • 115 ounces can solid-pack pumpkin (about 2 cups)
  • ¾ cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ⅛ teaspoon freshly grated nutmeg
  • ⅛ teaspoon salt
  • 4 large eggs
  • 1 ⅓ cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 4 large egg whites (at room temperature)
  • 1 pinch of cream of tartar
  • ½ cup superfine sugar
  • 1 teaspoon pure vanilla extract
  • Sugared Maple Leaves (see Note)

In a food processor, pulse the flour, sugar and salt. Add the butter pulse until it resembles small peas. Sprinkle the water over the flour and pulse until moist crumbs form. Turn the pastry out onto a work surface knead it with the heel of your hand 2 or 3 times. Flatten into a disk, wrap in plastic and refrigerate until chilled, at least 30 minutes. Let stand at room temperature for 15 minutes before rolling out.

On a lightly floured surface, roll the pastry out to a 13-inch round. Transfer the pastry to a 9-inch glass pie plate. Trim the overhang to 1 inch, then fold it under and crimp it decoratively. Using a fork, prick the bottom several times. Freeze the pastry until firm, about 1 hour or for up to 3 days.

Preheat the oven to 425°. Line the pastry with parchment and fill with pie weights or dried beans. Bake in the lower third of the oven for 30 minutes, or until the rim is lightly browned and the bottom is just set. Remove the parchment and pie weights. Bake for 5 minutes longer, until cooked through and lightly browned. Cover the rim with foil if it begins to darken. Lower the oven to 350°.

In a large bowl, whisk the pumpkin, sugar, cinnamon, ginger, nutmeg and salt. Whisk in the eggs, 1 at a time. Whisk in the cream and vanilla.

Pour the filling into the hot crust. Cover the rim with foil. Bake for 45 minutes, or until the custard is firm around the rim, slightly jiggly in the center. Transfer the pie to a baking sheet. Leave the oven on.

In a bowl, beat the egg whites at medium speed until frothy. Add the cream of tartar and beat until soft peaks form. Slowly beat in the sugar. Add the vanilla. Increase the speed to medium-high beat until stiff and glossy, about 2 minutes longer.

Scoop the meringue onto the warm pie, spreading and swirling it decoratively be sure the meringue touches the crust all around. Bake the pie on the middle rack of the oven for 10 minutes, or until the meringue is lightly browned. Transfer the pie to a wire rack to cool completely, at least 4 hours. Decorate with Sugared Maple Leaves and serve.


  • 3 egg whites
  • ½ teaspoon vanilla
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • ⅓ cup packed brown sugar

In a large bowl let egg whites stand at room temperature for 30 minutes. Add vanilla, cream of tartar, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add brown sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff peaks (tips stand straight).

Thanksgiving Dinner: Pumpkin Meringue Pie

Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.

Preheat the oven to 350ºF. Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20&ndash25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10&ndash15 more minutes. Transfer to a rack and let cool completely.

Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, cinnamon, nutmeg, vanilla and salt (do not over-mix). Beat the remaining egg and brush on the crust edge sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack let cool completely.

For the meringue, combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.

Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown. Slice and serve

It&rsquos not Thanksgiving without an epic pumpkin pie. This spin on the traditional pumpkin pie is giving me life!

Recipe: Pumpkin Meringue Pie

Instructions: Heat the oven to 375 degrees. Line a baking sheet with parchment and set aside. Using an electric mixer, combine the pumpkin purée and eggs in a large bowl. Add the brown sugar, cinnamon, salt and nutmeg. Mix the ingredients together, scraping the bowl several times. Add the heavy cream and mix until all is incorporated. Pour the pumpkin mixture into the unbaked pie crust. Place the pie on the lined baking sheet and on the middle rack of the oven, bake for 40-45 minutes or until the filling is firm but still soft to the touch. Cool for at least 2 hours.

When the pie is cool, heat the oven to 400 degrees. Prepare Classic Meringue. Using a spatula, pat and press the meringue all the way to the edges of the pie, using the pats to form peaks. Place the pie on the middle rack of the oven and bake for 4-6 minutes or until golden brown. Pie is best served the same day and can be stored in the refrigerator for 2 days.

For Classic Meringue: Using an electric mixer on high speed, beat the egg whites until they become foamy. Add the cream of tartar and salt and continue mixing until soft peaks form. Slowly add the sugar, about 1 tablespoon at a time. Once all of the sugar has been added, add the vanilla and beat for 30 seconds more. The meringue should be light and fluffy and hold its peaks.

Pumpkin Meringue Pie per serving: 340 calories (56.4 percent calories from fat), 22 g fat, 105 mg cholesterol, 330 mg sodium, 33 g carbohydrates, 1 g dietary fiber, 21 g sugars, 5 g protein.

Without meringue: 300 calories (63.7 percent calories from fat), 22 g fat, 105 mg cholesterol, 280 mg sodium, 25 g carbs, 1 g dietary fiber, 13 g sugars, 4 g protein.

Classic Meringue: 35 calories (0.6 percent calories from fat), 0.03 g fat, 0 mg cholesterol, 40 mg sodium, 8 g carbohydrates, 0 g dietary fiber, 8 g sugars, 2 g protein.

From &ldquoPerfect Pies & More&rdquo by Michele Stuart (Random House, $26)

'Pumpkin' custard meringue pie

The “pumpkin” meringue pie is actually faux pumpkin made from butternut squash and yam — roasted with butter, brown sugar, salt and pepper to creamy perfection — because they yield deeper flavor than pumpkin. Choose a butternut squash with a nice, big bulb when you halve it, the extra-large cavity will hold more butter and sugar.

We use Italian meringue because it’s beautifully glossy unlike French meringue, it doesn’t get dried-out and cracked. The difference between the two is in the cooking: Italian meringue is partially cooked by adding hot syrup to the whipped egg whites, while French meringue relies solely on the oven.

Cooking the syrup to the soft-ball stage isn’t as tricky as it sounds: If you don’t have a candy thermometer, you can use our six- to eight-minute gauge. Have a bowl of ice water handy, drop in a bit of syrup after 5 minutes and put it in your mouth: It will be soft and chewy. If it’s not ready, it won’t hold together if it’s overdone, it will be brittle.

When you top the pie with the meringue, have some fun with your spoon, pulling up tall peaks and creating low valleys. They’ll look even more dramatic once they’re browned.

Pumpkin Meringue Pie #CanadianEggs #Giveaway

I am in love with pumpkin at this time of year. Really can&rsquot get enough but there are so many other favorites too that people love. We didn&rsquot make our beloved pumpkin pie this year for Thanksgiving so I wanted to make a Pumpkin Meringue Pie now before all the Christmas treats start to come out. I got the inspiration for this pie from

They have a great section called Eggs 101, where you can find all the basics from meringue to poaching an egg like a pro and everything in between. Their section on meringues got me thinking. I love a lemon meringue pie but I like that in the spring and summer. Pumpkin pie is where it is at for this time of year!! So why not a Pumpkin Meringue Pie. It just lightens the whole dessert up. I went even further to lighten up this recipe with less sugar, a graham/ginger snap crust and milk instead of cream in the filling. The result was a great flavorful pie with less calories. Hmm, got to love that!!

I do have little droplets on my meringue as you will see. I read ahead of time to try to avoid those, to put the meringue on a hot or warm filling. I did that!! Oh well, they are kind of pretty anyway. Little glistening sugar droplets, I am okay with that.

Aren&rsquot eggs fascinating? You take three eggs whites and whip them up with a few other ingredients and you get this cloud-like substance, that is not only light and airy but delicious!! A few minutes in the oven to brown the tips and you are done!


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