As the leaves turn golden and the air gets a crisp chill, there’s no better way to welcome the cozy embrace of autumn than with a homemade pumpkin pie. But this isn’t just any pumpkin pie—it’s a decadent creation topped with a fluffy, toasted meringue. Combining the rich, spiced essence of a traditional pumpkin filling with a delicate, cloud-like meringue, this dessert is a show-stopping centerpiece perfect for any fall gathering. Whether for a family dinner or a festive holiday party, this Pumpkin Pie Meringue will surely delight the taste buds and warm the heart.
Detailed Ingredients
For the Pumpkin Pie Filling:
– 1 unbaked 9-inch pie crust
– 1 can (15 oz) pumpkin puree
– 3/4 cup granulated sugar
– 1/2 cup light brown sugar, packed
– 2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/2 teaspoon salt
– 3 large eggs
– 1 cup heavy cream
– 1/2 cup whole milk
For the Meringue Topping:
– 4 large egg whites, at room temperature
– 1/2 cup granulated sugar
– 1/4 teaspoon cream of tartar
– 1 teaspoon vanilla extract
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes
Yield: 8 servings
Detailed Directions and Instructions
1. Preheat your oven: Start by preheating your oven to 425°F (220°C). Roll out your pie crust and fit it into a 9-inch pie dish. Trim the excess dough and crimp the edges as desired to create a decorative border.
2. Prepare the pumpkin filling: In a large mixing bowl, combine the pumpkin puree with the granulated sugar and light brown sugar. Add in the ground cinnamon, ginger, nutmeg, cloves, and salt. Mix the ingredients together until well combined and smooth in consistency.
3. Incorporate the eggs: Add the eggs to the pumpkin mixture one at a time, ensuring you beat well after each addition to incorporate fully. This will help create a creamy, cohesive filling.
4. Add dairy components: Gently stir in the heavy cream and whole milk until the pumpkin filling is fully blended, creating a luscious and smooth mixture.
5. Fill and bake the pie: Pour the pumpkin filling into the prepared pie crust. Carefully place the pie on the middle rack of the oven and bake at 425°F (220°C) for 15 minutes. Following this, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the filling is set with a slight jiggle at the center.
6. Prepare the meringue topping: As the pie cools, begin preparing the meringue. In a clean, dry bowl, use an electric mixer to beat the egg whites on medium speed until foamy.
7. Form soft peaks: Add the cream of tartar to the foamy egg whites and continue to beat until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat until stiff, glossy peaks form. Stir in the vanilla extract.
8. Top the pie with meringue: Spread the meringue over the cooled pumpkin pie, ensuring that it touches the crust edges to seal. Use a spatula to create decorative peaks and swirls on the meringue surface.
9. Bake the meringue: Place the pie back in the oven at 350°F (175°C) for 10-12 minutes, or until the meringue is lightly browned to perfection.
10. Cool and serve: Allow the pie to cool at room temperature, permitting the flavors of the filling and topping to meld harmoniously. Serve slices of this exquisite dessert and indulge in the rich, spiced allure of autumn with every bite.
Notes
– Ensuring the egg whites are at room temperature helps achieve the highest volume for your meringue.
– To prevent weeping in the meringue, make sure it touches the edge of the pie crust all around.
– Pie crust can be homemade or store-bought, depending on your time and preference.
Cook Techniques
– Blind Baking: For an extra crispy crust, consider blind baking the crust before adding the filling.
– Separate Egg Whites Carefully: Any trace of yolk can prevent egg whites from whipping properly.
– Meringue Stability: Cream of tartar helps stabilize the meringue, ensuring firm, glossy peaks.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, you can use about two cups of homemade pumpkin puree in place of canned if you prefer a more robust pumpkin flavor.
Why is my meringue not firming up?
Ensure your mixing bowl and beaters are completely clean and free from any grease. Room-temperature whites and gradual sugar addition are critical to achieving firm peaks.
Can this pie be made in advance?
Yes, it can be made a day ahead. Store it in the refrigerator and bring it to room temperature before serving for the best texture and taste.
Conclusion
This Festive Fall Pumpkin Pie Meringue takes traditional pumpkin pie to new heights with its fluffy, toasted meringue topping. It’s an ideal dessert, reflecting the warmth and richness of autumn flavors, perfect for cozy family gatherings or seasonal celebrations. Impress your guests with this delightful twist on a fall classic that will undoubtedly become a cherished recipe in your autumn repertoire.
More Recipes Suggestions and Combinations
– Maple Pecan Pie: For another taste of fall, try a pie enriched with the syrupy sweetness of maple and the crunch of pecans.
– Apple Crisp with Oat Topping: Celebrate apple season with this crumbly, comforting dessert that pairs beautifully with vanilla ice cream.
– Spiced Chai Latte: Complement your pumpkin pie with a warm, aromatic cup of spiced chai for a cozy treat.
– Gingerbread Cookies: Enjoy the season with these chewy and spicy cookies, perfect for sharing and gifting.
These recipes and ideas can round out your fall gatherings with warm flavors and delightful experiences.
Pumpkin Pie Meringue
Ingredients
Method
- Preheat your oven to 425°F (220°C). Roll out your pie crust and fit it into a 9-inch pie dish.
- Trim the excess dough and crimp the edges as desired.
- In a large mixing bowl, combine pumpkin puree, granulated sugar, light brown sugar, ground spices, and salt until smooth.
- Add the eggs to the mixture one at a time, beating well after each addition.
- Stir in the heavy cream and whole milk until fully blended.
- Pour the pumpkin filling into the prepared pie crust.
- Bake at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes.
- As the pie cools, beat egg whites in a clean bowl until foamy.
- Add cream of tartar, then gradually add granulated sugar, 1 tablespoon at a time, until stiff peaks form.
- Stir in vanilla extract.
- Spread the meringue over the cooled pie, sealing the edges.
- Create decorative peaks and swirls with a spatula.
- Bake at 350°F (175°C) for 10-12 minutes until the meringue is lightly browned.
- Allow the pie to cool at room temperature before serving.
- Serve slices and enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Pumpkin Pie Meringue
Ingredients
Method
- Preheat your oven to 425°F (220°C). Roll out your pie crust and fit it into a 9-inch pie dish. Trim the excess dough and crimp the edges as desired.
- In a large mixing bowl, combine the pumpkin puree with the granulated sugar and light brown sugar. Add in the spices and salt, then mix until smooth.
- Add the eggs one at a time, beating well after each addition.
- Gently stir in the heavy cream and whole milk until fully blended.
- Pour the pumpkin filling into the prepared pie crust. Bake at 425°F (220°C) for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes until set with a slight jiggle at the center.
- In a clean, dry bowl, beat the egg whites on medium speed until foamy.
- Add cream of tartar and continue beating until soft peaks form. Gradually add the sugar while beating until stiff, glossy peaks form. Stir in vanilla extract.
- Spread the meringue over the cooled pie ensuring it touches the crust edges.
- Bake at 350°F (175°C) for 10-12 minutes until the meringue is lightly browned.
- Cool at room temperature before serving.
