Pumpkin Meringue Pie

This Pumpkin Meringue Pie is the ultimate comfort food for fall. The filling is a rich, velvety custard made with canned pumpkin, evaporated milk, and a warm blend of cinnamon, nutmeg, and cloves. Its baked in a flaky pie crust until just set, then crowned with a cloud-like meringue thats toasted to golden perfection. The contrast between the creamy, spiced interior and the sweet, airy topping is irresistible. Its a show-stopping dessert perfect for Thanksgiving dinner or any cozy evening where you want something truly special. While it requires a little patience for the meringue, the result is a stunning, homemade treat that tastes far better than anything from a bakery. Serve it warm or at room temperature for the best texture.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 430.6

Dietary: Gluten-free, Vegetarian

Description

This Pumpkin Meringue Pie is the ultimate comfort food for fall. The filling is a rich, velvety custard made with canned pumpkin, evaporated milk, and a warm blend of cinnamon, nutmeg, and cloves. Its baked in a flaky pie crust until just set, then crowned with a cloud-like meringue thats toasted to golden perfection. The contrast between the creamy, spiced interior and the sweet, airy topping is irresistible. Its a show-stopping dessert perfect for Thanksgiving dinner or any cozy evening where you want something truly special. While it requires a little patience for the meringue, the result is a stunning, homemade treat that tastes far better than anything from a bakery. Serve it warm or at room temperature for the best texture.

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 Eggs; lg; separated
1 cup Evaporated milk
1 Unbaked Inch pie shell
1/8 teaspoon Salt
6 tablespoon Sugar

Directions

1
Preheat your oven to 400F (200C).
2
In a large bowl, whisk together the pumpkin puree, 1/2 cup sugar, cinnamon, nutmeg, cloves, and 1/2 teaspoon salt until smooth.
3
Beat the three egg yolks into the pumpkin mixture until well combined.
4
Stir in the evaporated milk until the filling is uniform.
5
Pour the filling into the unbaked pie shell.
6
Bake for 15 minutes, then reduce oven temperature to 350F (175C) and continue baking for 20-25 minutes, or until a knife inserted near the center comes out clean.
7
While the pie bakes, prepare the meringue: Beat the three egg whites with 1/8 teaspoon salt in a clean, grease-free bowl until soft peaks form.
8
Gradually add the 6 tablespoons of sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
9
Remove the baked pie from the oven. It should be slightly jiggly in the center.
10
Spread the meringue over the hot pie filling, ensuring it reaches all the way to the edges of the crust to prevent shrinking.
11
Return the pie to the oven and bake at 350F (175C) for 5-8 minutes, or until the meringue is lightly golden brown.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 430.6kcal

% Daily Value *
Total Fat 10.9g17%
Saturated Fat 4.2g22%
Cholesterol 15.2mg6%
Sodium 3190.8mg133%
Total Carbohydrate 80.9g27%
Dietary Fiber 1.7g7%
Sugars 61.8g
Protein 7.1g15%

* 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

Allow the pie to cool completely at room temperature before slicing to ensure the filling sets properly.

For best results, ensure the meringue touches the crust all around the edge to prevent it from shrinking during baking.

Use a clean, grease-free bowl for beating egg whites; any trace of fat can prevent the meringue from stiffening.

Store leftovers covered in the refrigerator for up to 3 days.

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