Pumpkin Meringue Pie

The smell hit me first. Warm pumpkin and sweet sugar in the air. I knew this pie was going to be so good.

I love how the soft pumpkin fills the crust. And then the fluffy meringue sits on top like a little cloud. It feels cozy in every bite.

And making it? Oh, it’s easy. You mix, you bake, and the meringue gets all pretty. Come on, I’ll show you how I do it step by step.

Why You’ll Love This Recipe

• A Showstopper Dessert: Pumpkin Meringue Pie is a visually stunning dessert with its delicate meringue top that creates a dramatic contrast with the deep orange pumpkin filling.
• Perfectly Balanced Flavor: The spicy-sweet pumpkin filling is complemented by the fluffy, sweet meringue for a balanced, delicious bite every time.
• Classic Comfort: Pumpkin pie is the ultimate fall comfort food, and this version adds a fun twist.
• Make-Ahead Friendly: You can prepare the pumpkin filling ahead of time and store it in the refrigerator, then add the meringue right before serving.
• Great for Holidays: Whether it’s Thanksgiving, Christmas, or just a cozy family meal, this pie is guaranteed to impress!

Required Kitchen Tools

Before we jump into the recipe, let’s ensure you have everything you need to make this masterpiece!

• 9-inch pie dish: A standard pie dish works great for this recipe. If you prefer a larger or smaller pie, adjust accordingly.
• Mixer (stand or hand): A stand or hand mixer is essential for making the meringue. It’s key to achieving that perfect, fluffy texture.
• Mixing bowls: You’ll need a couple of mixing bowls, one for the pumpkin filling and another for the meringue.
• Pie weights or dried beans: These help ensure your pie crust bakes evenly and doesn’t puff up.
• Whisk: For combining the dry ingredients for the pumpkin filling.
• Measuring cups and spoons: Accurate measurements are important for baking success.
• Oven thermometer: Ensure your oven is at the right temperature for perfect baking.

Ingredients

Here’s what you’ll need to make the pumpkin filling and meringue topping. I’ve included both store-bought and homemade options where applicable.

For the Pie

• Cooking Spray: To prevent your pie crust from sticking to the pan.
• Pie Crust (9-inch): You can use a store-bought crust for convenience or make a homemade crust if you prefer.
• 15-ounce can of pumpkin puree: The star of the show, providing that rich, deep flavor.
• 3/4 cup packed brown sugar: Adds sweetness and depth to the pumpkin filling.
• 3/4 teaspoon ground cinnamon: For a warm, spicy flavor.
• 1/4 teaspoon ground nutmeg (freshly grated is best): Nutmeg gives a unique depth to the flavor profile.
• 1/4 teaspoon kosher salt: Enhances the sweetness and balances the flavors.
• 1/8 teaspoon ground cloves: A small amount of cloves gives a fragrant, aromatic note to the filling.
• 3 large eggs: Helps set the filling and adds richness.
• 1 1/4 cups heavy cream: Provides the necessary creaminess to the pumpkin filling, making it rich and smooth.

For the Brown Sugar Meringue

• 3/4 cup egg whites: This will create the fluffy, delicate meringue that tops the pumpkin filling.
• 1/4 teaspoon cream of tartar: Helps stabilize the meringue, ensuring it holds its shape.
• 1 1/2 cups packed brown sugar: This gives the meringue a rich sweetness with a slight caramel flavor that pairs perfectly with the pumpkin filling.

Variations for Pumpkin Meringue Pie

Want to get creative with your pumpkin meringue pie? Here are a few variations to try:

• Spice It Up: If you love bold flavors, you can add a pinch of cayenne pepper or a dash of ginger to the pumpkin filling for extra heat and depth.
• Use a Graham Cracker Crust: If you prefer a bit of crunch, swap out the traditional pie crust for a graham cracker crust for a subtle, sweet crunch.
• Vegan Meringue: If you’re looking for a vegan alternative, substitute the egg whites with aquafaba (the liquid from canned chickpeas) to make a plant-based meringue.
• Maple Syrup: For a more autumnal flavor, substitute some of the brown sugar with maple syrup in both the pumpkin filling and meringue.
• Caramelized Pecans: Top the meringue with caramelized pecans for an extra texture and flavor contrast.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pie Crust

Start by preheating your oven to 350°F (175°C). Then, take your pie crust (whether homemade or store-bought) and roll it out if necessary. Spray your pie dish with cooking spray, then fit the pie crust into the dish. To prevent the crust from puffing up, line the crust with parchment paper or aluminum foil, and fill it with pie weights or dried beans. Bake for about 10 minutes until lightly golden. Afterward, remove the weights and let the crust cool while you prepare the filling.

2. Make the Pumpkin Filling

In a medium mixing bowl, combine the following ingredients:

• Pumpkin puree
• Brown sugar
• Ground cinnamon
• Ground nutmeg
• Kosher salt
• Ground cloves

Whisk everything together until fully combined. This will form the base of your filling.

Next, add the eggs one at a time, whisking well after each addition. The eggs will bind the filling and help set it as it bakes. Finally, stir in the heavy cream, creating a smooth and velvety filling.

3. Fill the Pie Crust

Pour the pumpkin filling into your prepared pie crust, spreading it evenly with a spatula. Smooth the surface to ensure it’s level. Place the pie on a baking sheet to catch any potential spills, then bake for 40-45 minutes at 350°F (175°C). The center should be set but slightly jiggly when you gently shake the pie.

Once baked, remove the pie from the oven and allow it to cool completely. This step is important because the filling will firm up as it cools.

4. Prepare the Meringue

While the pie cools, it’s time to prepare the meringue topping. Using a stand mixer or hand mixer, beat the egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the brown sugar, about 1 tablespoon at a time, continuing to beat on high speed until stiff peaks form and the meringue is glossy.

5. Top the Pie with Meringue

Once the pie filling has cooled, spread the meringue on top. Be sure to spread it all the way to the edges of the crust to prevent it from shrinking while baking. Use a spatula to create soft peaks and texture in the meringue. For an added touch, you can toast the top of the meringue lightly with a kitchen torch for that classic golden-brown color.

6. Bake the Meringue

Place the pie back in the oven and bake at 350°F (175°C) for about 10-15 minutes, or until the meringue is golden brown. Keep a close eye on it to ensure the meringue doesn’t burn. Once done, remove the pie from the oven and allow it to cool completely.

7. Chill and Serve

Once the pie has cooled to room temperature, refrigerate it for at least 2-3 hours before serving. This allows the filling to set completely and makes slicing much easier.

How to Serve Pumpkin Meringue Pie

Pumpkin Meringue Pie is a beautiful dessert that stands well on its own, but you can also serve it with some fun toppings:

• Whipped Cream: A dollop of freshly whipped cream pairs beautifully with the creamy pumpkin filling.
• Candied Pecans: A sprinkle of candied pecans on top adds a nice crunch and a touch of sweetness.
• Caramel Drizzle: Drizzle a bit of caramel sauce over the top of each slice for a richer, indulgent flavor.
• Spices: Garnish with a dusting of ground cinnamon or nutmeg for a festive touch.

Storing Pumpkin Meringue Pie

• Refrigeration: Store any leftover pie in the refrigerator for up to 3-4 days. Make sure to cover it loosely with plastic wrap to prevent the meringue from becoming too sticky.
• Freezing: Pumpkin Meringue Pie is best enjoyed fresh, but you can freeze the pie before adding the meringue. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to serve, bake the meringue fresh and top the pie before serving.

Nutrition Information

Here’s an approximate breakdown of the nutrition for one slice (based on 8 servings per pie):

Nutrient	Amount per Serving
Calories	310
Total Fat	15g
Saturated Fat	7g
Cholesterol	115mg
Sodium	190mg
Total Carbohydrates	41g
Dietary Fiber	2g
Sugars	29g
Protein	3g

Conclusion

Pumpkin Meringue Pie is the ultimate fall dessert. It combines the classic flavors of pumpkin pie with a light, fluffy meringue that adds a touch of elegance to any occasion. Whether you’re serving it at Thanksgiving or just enjoying a slice on a cozy evening, this pie is sure to become a favorite. The step-by-step instructions make it easy to recreate, and the result is a showstopper dessert that’s delicious, beautiful, and perfect for any fall gathering.