Pumpkin Meringue Pie Recipe

Name: Pumpkin Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 3/4 cups Pecans; 6 whole Graham Cracker Sheets (about 1 Cup Crumbs); 1 Tablespoon Light Brown Sugar; 1 Tablespoon Granulated Sugar; 1/2 teaspoons Kosher Salt; 6 Tablespoons Unsalted Butter, melted; FOR THE FILLING:; 3/4 cups Pure Maple Syrup; 15 ounces, weight Canned Pumpkin Puree (or Equivalent Fresh Puree); 1/4 cups Sour Cream; 2 teaspoons Finely Grated Fresh Ginger; 3/4 teaspoons Kosher Salt; 1/2 teaspoons Ground Cinnamon; 1/4 teaspoons Freshly Grated Nutmeg; 1 pinch Ground Cloves; 3 whole Large Eggs; 1 cup Heavy Cream; 2 Tablespoons Bourbon, Dark Rum Or Brandy (optional); 1 teaspoon Vanilla Bean Paste Or Extract; FOR THE TOPPING:; 4 whole Egg Whites; 1 cup Granulated Sugar; 1/4 teaspoons Kosher Salt

Servings: persons

FOR THE CRUST:
3/4 cups Pecans
6 whole Graham Cracker Sheets (about 1 Cup Crumbs)
1 Tablespoon Light Brown Sugar
1 Tablespoon Granulated Sugar
1/2 teaspoons Kosher Salt
6 Tablespoons Unsalted Butter, melted
FOR THE FILLING:
3/4 cups Pure Maple Syrup
15 ounces, weight Canned Pumpkin Puree (or Equivalent Fresh Puree)
1/4 cups Sour Cream
2 teaspoons Finely Grated Fresh Ginger
3/4 teaspoons Kosher Salt
1/2 teaspoons Ground Cinnamon
1/4 teaspoons Freshly Grated Nutmeg
1 pinch Ground Cloves
3 whole Large Eggs
1 cup Heavy Cream
2 Tablespoons Bourbon, Dark Rum Or Brandy (optional)
1 teaspoon Vanilla Bean Paste Or Extract
FOR THE TOPPING:
4 whole Egg Whites
1 cup Granulated Sugar
1/4 teaspoons Kosher Salt

1
Preheat oven to 350u00b0F. Place pecans on a parchment-lined baking sheet. Toast for about 8 minutes or until lightly browned and fragrant. Cool. Leave oven on.
2
Add cooled pecans, graham crackers, sugars and salt to a food processor. Pulse until fine crumbs form. Drizzle in butter and pulse to combine. Pat graham mix along the bottom and up the sides of a 9-inch pie plate. Pre-bake crust for about 10-12 minutes or until lightly toasted. Cool on wire rack. Reduce oven to 325u00b0F.
3
For the filling, add maple syrup to a small pot. Bring to a simmer and cook about 3 minutes to thicken slightly. You should have about 2/3 of a cup of syrup remaining.
4
In a large bowl, whisk pumpkin, sour cream, ginger, salt and spices. Whisk in cooled maple syrup. Whisk in eggs. Add cream, bourbon and vanilla and whisk until smooth.
5
Carefully pour filling into cooled crusted. Gently knock on counter to pop any air bubbles. Bake on center rack of oven for 60-70 minutes or until mostly set with a very slight jiggle in the center. Start checking at 50 minutes, as all ovens are different. Cool on wire rack for several hours until room temperature.
6
When pie is completely cooled, prepare the meringue topping. Add egg whites, sugar and salt to the bowl of a standing mixer. Place on stove top over a pot filled with 2-3 inches of boiling water (this is a double boiler). Make sure the water does not touch the bottom of the bowl. Whisk over heat until sugar is dissolved in egg whites, about 3 minutes. Transfer bowl to stand mixer, fitted with whisk attachment. Beat on medium speed for 3 minutes. Increase to high and beat until glossy, about 6 more minutes.
7
Spoon meringue over top of pie. Using the back of a spoon, press bottom layer slightly into pie to help meringue adhere. Top with remaining meringue. Decorate using an offset spatula or tool of choice. You may also apply the meringue using a piping bag.
8
Using a culinary torch, hold on a 90u00b0 angle 3-4 inches from pie and move back and forth until all of meringue is lightly browned. Slice and enjoy!

1367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: FOR THE CRUST:, 3/4 cups Pecans, 6 whole Graham Cracker Sheets (about 1 Cup Crumbs), 1 Tablespoon Light Brown Sugar, and more.

Yes, Pumpkin Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Meringue Pie

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