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Pumpkin Meringue Pie recipe

Traditional pumpkin pie gets an elegantmeringue topping in this easy-to-assemble show-stopper! To savetime, make the pie ahead of time and warm it up before addingthe fluffy finale.

Recipe: Pumpkin MeringuePie

1 1/2 cups canned or fresh pumpkin puree
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 large eggs, separated
1 cup evaporated milk
1 (9-inch) unbaked pie crust
1/8 teaspoon salt
6 tablespoons granulated sugar

  • Preheat oven to 400°F (205°C).
  • Combine pumpkin, 1/2 cup sugar, cinnamon,1/2 teaspoon salt, nutmeg and cloves in a large mixing bowl andmix well. Add egg yolks, stirring until well blended.
  • Gradually blend in evaporated milk. Pourinto unbaked pie crust.
  • Bake for 35 minutes or until center isset. Remove pie from oven and increase oven temperature to 425°F(220°C).
  • Using an electric mixer set on high, beategg whites with 1/8 teaspoon salt until foamy. Gradually add6 tablespoons sugar, 1 tablespoon at a time, beating well aftereach addition. Continue beating until stiff, glossy peaks form.
  • Spoon some of the meringue around edgeof warm pie. Spread meringue so that it touches inner edge ofcrust all the way around pie by using the back of a spoon. Heapremaining meringue in center and push out to meet meringue border.
  • Using a table knife or icing spatula,form light small peaks in meringue.
  • Bake for 5 minutes or until meringue islightly browned. Cool on a wire rack before serving.

    Makes 8 servings.

    Deep-Dish Pumpkin Meringue Pie ⎢Martha Stewart

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