There are so many ways to enjoy pumpkin dessert recipes for Thanksgiving. Some of my favorites include pumpkin pie cheesecake, homemade pumpkin pie, pumpkin cheesecake bars, pumpkin cupcakes and this decadent pumpkin meringue pie. I have a confession to make. I’m not a big fan of standard pumpkin pie – it’s just….not very exciting to me. But this pumpkin meringue pie? It’s so good you’ll want to make it year round. This is an absolute must-have on my Thanksgiving table every year.
Pumpkin Meringue Pie Ingredients
To make this recipe, you will need pie crust, pumpkin puree, brown sugar, cinnamon, nutmeg, kosher salt, cloves, eggs, heavy cream, egg whites and cream of tartar.
How Do You Make Pumpkin Meringue Pie?
Start by rolling our your pie crust, then place it into a greased pie pan and crimp the edges. Line the crust with foil that has been coasted in cooking spray, and place dried beans on top of the foil to use as pie weights. Bake the crust until it is golden brown. Remove the foil and beans from the crust. Place the pumpkin, brown sugar, cinnamon, nutmeg, salt and cloves in a food processor and blend until smooth. Add the eggs one at a time, and pulse after each egg is added. Gradually add the cream with the processor on and blend until smooth. Pour the filling into the crust and bake. Let the pie cool completely. Place the egg whites and cream of tartar in a stand mixer that has the whisk attachment. You will also need to place the brown sugar into a medium pot on the stove. Add just enough water to cover the brown sugar. Clip the candy thermometer to the side of the pot and turn the stove heat to high. Let the sugar boil; when the sugar reaches 240 degrees F, start whipping your egg whites in the bowl of mixer. The egg whites need to be foamy and slightly thick before you pour in the sugar. When the sugar hits 245 degrees F, lower the mixer speed to medium. Carefully pour the hot sugar mixture into the egg whites in a thin stream. Be sure to try and avoid the moving whisk. After you add all the sugar, continue beating until stiff peaks form. Spread the meringue all over the pie. Use a kitchen torch to brown the outside of the meringue, then serve and enjoy.
Tips For The Perfect Pie
You can use homemade pie dough, or grab a store bought crust, either will work fine. I typically use an all butter store bought frozen crust. Be sure to have a small torch on hand to brown the pie. You can use a culinary torch, or any hand held torch from the hardware store. You can bake your pumpkin pie up to 3 days before you plan to serve it. Store it covered in the fridge, then add the meringue topping right before you plan to eat. Use an offset spatula to quickly spread the meringue over the top of the pie.
Flavor Variations
While this pie is amazing as-is, you can customize some of the ingredients to suit your tastes.
Crust: Instead of a traditional pie crust, make a graham cracker crust or gingersnap crust. Filling: You can add other flavorings and spices to the filling such as ginger, allspice, or substitute up to 1/4 up of the brown sugar for caramel sauce. You can also add vanilla extract. Toppings: Finish the pie with a drizzle of caramel sauce, or some holiday sprinkles or candied pecans.
Have I convinced you to put this pie on your holiday table? You’ll never go back to regular pumpkin pie after you make this version!
Pumpkin Meringue Pie Video
title: “Pumpkin Meringue Pie” ShowToc: true date: “2024-10-30” author: “Cristopher Hunt”
There are so many ways to enjoy pumpkin dessert recipes for Thanksgiving. Some of my favorites include pumpkin pie cheesecake, homemade pumpkin pie, pumpkin cheesecake bars, pumpkin cupcakes and this decadent pumpkin meringue pie. I have a confession to make. I’m not a big fan of standard pumpkin pie – it’s just….not very exciting to me. But this pumpkin meringue pie? It’s so good you’ll want to make it year round. This is an absolute must-have on my Thanksgiving table every year.
Pumpkin Meringue Pie Ingredients
To make this recipe, you will need pie crust, pumpkin puree, brown sugar, cinnamon, nutmeg, kosher salt, cloves, eggs, heavy cream, egg whites and cream of tartar.
How Do You Make Pumpkin Meringue Pie?
Start by rolling our your pie crust, then place it into a greased pie pan and crimp the edges. Line the crust with foil that has been coasted in cooking spray, and place dried beans on top of the foil to use as pie weights. Bake the crust until it is golden brown. Remove the foil and beans from the crust. Place the pumpkin, brown sugar, cinnamon, nutmeg, salt and cloves in a food processor and blend until smooth. Add the eggs one at a time, and pulse after each egg is added. Gradually add the cream with the processor on and blend until smooth. Pour the filling into the crust and bake. Let the pie cool completely. Place the egg whites and cream of tartar in a stand mixer that has the whisk attachment. You will also need to place the brown sugar into a medium pot on the stove. Add just enough water to cover the brown sugar. Clip the candy thermometer to the side of the pot and turn the stove heat to high. Let the sugar boil; when the sugar reaches 240 degrees F, start whipping your egg whites in the bowl of mixer. The egg whites need to be foamy and slightly thick before you pour in the sugar. When the sugar hits 245 degrees F, lower the mixer speed to medium. Carefully pour the hot sugar mixture into the egg whites in a thin stream. Be sure to try and avoid the moving whisk. After you add all the sugar, continue beating until stiff peaks form. Spread the meringue all over the pie. Use a kitchen torch to brown the outside of the meringue, then serve and enjoy.
Tips For The Perfect Pie
You can use homemade pie dough, or grab a store bought crust, either will work fine. I typically use an all butter store bought frozen crust. Be sure to have a small torch on hand to brown the pie. You can use a culinary torch, or any hand held torch from the hardware store. You can bake your pumpkin pie up to 3 days before you plan to serve it. Store it covered in the fridge, then add the meringue topping right before you plan to eat. Use an offset spatula to quickly spread the meringue over the top of the pie.
Flavor Variations
While this pie is amazing as-is, you can customize some of the ingredients to suit your tastes.
Crust: Instead of a traditional pie crust, make a graham cracker crust or gingersnap crust. Filling: You can add other flavorings and spices to the filling such as ginger, allspice, or substitute up to 1/4 up of the brown sugar for caramel sauce. You can also add vanilla extract. Toppings: Finish the pie with a drizzle of caramel sauce, or some holiday sprinkles or candied pecans.
Have I convinced you to put this pie on your holiday table? You’ll never go back to regular pumpkin pie after you make this version!
Pumpkin Meringue Pie Video
