Pumpkin Meringue Pie
Servings 8 slices
Ingredients
For the Pumpkin Custard
- 1 9-inch pie crust unbaked, homemade or store-bought
- 1 15 oz can pumpkin puree not pie filling
- 3 large eggs
- ¾ cup granulated sugar
- 1 12 oz can evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
For the Meringue
- 4 large egg whites room temperature
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
Par-Bake the Crust
- Fit the crust into a 9-inch pie dish and crimp the edge. Prick the bottom, line with parchment, and add pie weights.
- Bake at 425 degrees F for 15 minutes, until the edge just colors. Cool briefly.
Mix and Bake the Custard
- Whisk the pumpkin puree, whole eggs, granulated sugar, evaporated milk, vanilla, cinnamon, nutmeg, cloves, and salt until smooth. Pour into the crust.
- Bake at 425 degrees F for 15 minutes, then reduce to 350 degrees F and bake 30 to 35 minutes, until the center barely jiggles.
Whip and Toast the Meringue
- Beat the egg whites and cream of tartar to soft peaks, then add the sugar a spoonful at a time until glossy and stiff. Beat in the vanilla.
- Spread the meringue over the still-warm filling, mounding it high and sealing it to the crust edge. Swirl into peaks.
- Toast under the broiler for 1 to 2 minutes or with a kitchen torch, watching closely. Cool before slicing.
Notes
- Spread on warm filling: This seals the meringue so it won't slide or weep.
- Seal to the crust edge: Take the meringue all the way to the pastry.
- No torch needed: A minute or two under the broiler toasts the peaks.