Pumpkin Meringue Pie

This classic Pumpkin Meringue Pie is the ultimate comfort food for the fall season. The filling is a rich, velvety custard made with smooth canned pumpkin, warm spices like cinnamon and nutmeg, and a touch of evaporated milk for creaminess. Its baked in a tender, flaky crust until just set. The star of the show, however, is the fluffy meringue topping. Made from whipped egg whites and sugar, its torched to a golden brown, providing a delightful contrast of textures against the soft, spiced filling. This recipe is perfect for holiday dinners, Thanksgiving gatherings, or simply when you crave a nostalgic, homemade treat. Its elegant enough for guests but simple enough for a cozy weekend baking project.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 546.9

Dietary: Gluten-free, Vegetarian

Description

This classic Pumpkin Meringue Pie is the ultimate comfort food for the fall season. The filling is a rich, velvety custard made with smooth canned pumpkin, warm spices like cinnamon and nutmeg, and a touch of evaporated milk for creaminess. Its baked in a tender, flaky crust until just set. The star of the show, however, is the fluffy meringue topping. Made from whipped egg whites and sugar, its torched to a golden brown, providing a delightful contrast of textures against the soft, spiced filling. This recipe is perfect for holiday dinners, Thanksgiving gatherings, or simply when you crave a nostalgic, homemade treat. Its elegant enough for guests but simple enough for a cozy weekend baking project.

Ingredients

1 1/2 cup Pumpkin; Canned, Mashed
1/2 cup Sugar
1 teaspoon Cinnamon; Ground
1/4 teaspoon Nutmeg; Ground
1/4 teaspoon Cloves; Ground
1/2 teaspoon Salt
3 ea Eggs; Lg, Separated
1 cup Evaporated Milk
1 ea Unbaked 9-inch Pie Shell
1/8 teaspoon Salt
6 tablespoon Sugar

Directions

1
Preheat your oven to 400F (200C).
2
In a large mixing bowl, whisk together the pumpkin puree, 1/2 cup sugar, cinnamon, nutmeg, cloves, and 1/2 teaspoon salt until smooth.
3
Beat in the egg yolks until well blended, then gradually stir in the evaporated milk until the mixture is uniform.
4
Pour the pumpkin mixture into the unbaked 9-inch pie shell.
5
Bake for 35 minutes, or until a knife inserted halfway between the center and edge comes out clean.
6
Remove the pie from the oven and immediately increase the oven temperature to 425F (220C).
7
In a clean, grease-free bowl, beat the egg whites and 1/8 teaspoon salt with an electric mixer on high speed until foamy.
8
Gradually add the remaining 6 tablespoons of sugar, one tablespoon at a time, beating well after each addition.
9
Continue beating until stiff, glossy peaks form when the beaters are lifted.
10
Spoon the meringue onto the hot pie, starting by sealing it around the edge of the crust to prevent shrinkage.
11
Spread the meringue to cover the entire surface, using the back of a spoon to create decorative peaks.
12
Return the pie to the 425F (218C) oven and bake for 5 minutes, or until the meringue is lightly browned.
13
Remove from the oven and cool completely on a wire rack before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 546.9kcal

% Daily Value *
Total Fat 19.2g30%
Saturated Fat 6.7g34%
Cholesterol 295.0mg99%
Sodium 3283.8mg137%
Total Carbohydrate 81.7g28%
Dietary Fiber 1.7g7%
Sugars 62.6g
Protein 16.8g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the meringue touches the crust all around the edge to prevent shrinking during baking.

Use a clean, grease-free bowl for whipping egg whites; any trace of fat can prevent them from forming stiff peaks.

The pie must be completely cooled before serving to allow the filling to set properly.

Store leftovers in the refrigerator for up to 3 days.

Keywords: pumpkin, meringue, pie, dessert, fall, thanksgiving, cinnamon, nutmeg, custard, eggs, baking, spiced, holiday, autumn, classic, homemade, crust, whipped, sweet, comfort food

Read it online: https://www.chefs-mate.com/recipe/pumpkin-meringue-pie-2/