Pumpkin Meringue Pie Recipe

This Pumpkin Meringue Pie Recipe is a classic and creamy recipe, which is made with a spiced pumpkin filling and a fluffy homemade meringue. It’s a show-stopping holiday dessert, ready in about 3 hours plus chilling time.

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Pumpkin Meringue Pie Recipe Ingredients

FOR THE CRUST:

• 1 whole Store-bought Pie Dough (or Homemade)
• All-Purpose Flour, for dusting
• 2 tsp. Coarse Sugar, for sprinkling

FOR THE PUMPKIN FILLING:

• 1 can (15 Oz. Size) Pure Pumpkin Puree
• 1 1/4 cups Heavy Cream
• 2/3 cup Granulated Sugar
• 3 Large Eggs, divided
• 1 tsp. Ground Cinnamon
• 1 tsp. Pure Vanilla Extract
• 1/2 tsp. Freshly Grated Nutmeg
• 1/2 tsp. Kosher Salt

FOR THE MERINGUE:

• 2 cups Granulated Sugar
• 8 Large Egg Whites, at room temperature

How To Make Pumpkin Meringue Pie

1. Prepare the pie crust: On a lightly floured surface, roll out the pie dough into a 12-inch circle. Gently ease it into a 9-inch pie plate. Fold the overhanging dough under itself to create a thick rim, then crimp the edges decoratively with your fingers. Pierce the bottom and sides all over with a fork. Chill the prepared crust in the refrigerator for at least 1 hour.
2. Blind bake the crust: Preheat the oven to 350°F (175°C). Line the chilled pie shell with foil, ensuring it covers the bottom and sides. Fill it with pie weights or dried beans. Bake for 20-25 minutes, until the edges are golden.
3. Finish baking the crust: Carefully remove the foil and pie weights. Continue to bake the crust for another 10-15 minutes, until the bottom is dry and golden all over. Transfer the crust to a wire rack to cool completely.
4. Make the pumpkin filling: In a large bowl, gently whisk the pumpkin puree, heavy cream, granulated sugar, 2 of the eggs, cinnamon, vanilla, nutmeg, and salt. Be careful not to over-mix.
5. Bake the pie: In a small bowl, beat the remaining egg to create an egg wash. Brush the cooled crust’s edge with the egg wash and sprinkle with coarse sugar. Pour the pumpkin filling into the crust. Bake for 50 minutes to 1 hour. The pie is done when the edges are set, but the center still has a slight jiggle. Transfer to a wire rack and let it cool completely.
6. Make the Swiss meringue: Combine the 2 cups of sugar and the egg whites in the heatproof bowl of a stand mixer. Set the bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk constantly until the sugar has completely dissolved and the mixture is warm to the touch, about 3 minutes.
7. Whip the meringue: Transfer the bowl to the stand mixer fitted with the whisk attachment. Whisk on medium speed for 3 minutes, then increase the speed to high. Continue to whisk until stiff, glossy peaks form, about 6 more minutes.
8. Top and toast: Dollop the finished meringue onto the completely cooled pie. Use the back of a spoon to create decorative swirls and peaks. To toast, hold a kitchen torch 3-4 inches from the surface and move the flame back and forth until the meringue is lightly browned. Slice and serve.

Recipe Tips

• How to prevent a soggy bottom crust: The two-step “blind baking” process is essential. Baking first with pie weights prevents the crust from puffing up, and the second bake without them ensures the bottom gets fully cooked and golden, creating a barrier against the wet filling.
• How do I know when the pumpkin filling is set? The pie is perfectly baked when the outer edges of the filling are firm and don’t move, but the very center (about a 2-inch circle) still jiggles slightly like gelatin. It will finish setting as it cools.
• Why won’t my meringue form stiff peaks? For a successful meringue, your equipment must be impeccably clean and free of any fat or grease. Even a tiny speck of egg yolk in your whites can prevent them from whipping up properly. Using room temperature egg whites also helps them achieve maximum volume.
• What if I don’t have a kitchen torch? You can toast the meringue under your oven’s broiler. Place the pie on a baking sheet and put it in the oven on a middle rack. Watch it very closely, as it can go from golden to burnt in under a minute.

What To Serve With Pumpkin Meringue Pie

This stunning pie is a complete dessert on its own. It needs no accompaniment other than perhaps:

• A strong cup of black coffee
• A hot cup of tea or a chai latte

How To Store Pumpkin Meringue Pie

Refrigerate: This pie must be stored in the refrigerator due to the custard filling and egg-white meringue. Cover it loosely (a cake dome is ideal to avoid touching the meringue) and store for up to 3 days. Be aware that meringue can sometimes “weep” or become slightly sticky after a day in the fridge. Freeze: Freezing is not recommended, as it will ruin the texture of both the filling and the meringue.

Pumpkin Meringue Pie Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 65g
• Protein: 8g
• Fat: 19g
• Saturated Fat: 10g
• Sodium: 280mg
• Fiber: 2g
• Sugar: 50g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pumpkin Ravioli Recipe
• Pumpkin Spice Cake Recipe
• Pumpkin Cream Pie Recipe

About the author

Marry Thompson

Recipe creator & food photographer •Tunisia

Tunisian home cook sharing easy, tested recipes with a Mediterranean touch.

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