How many servings does this recipe make?

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

What ingredients do I need for Pumpkin Meringue Pie?

You need 14 ingredients. The key ingredients include: 1 1/2 cups plus 2 tablespoons all purpose flour, ¼ tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes, 2 tablespoons sugar, 1/4 teaspoon salt, and more.

Is Pumpkin Meringue Pie suitable as baking & desserts?

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

How do I store leftover Pumpkin Meringue Pie?

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 Recipe

Name: Pumpkin Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups plus 2 tablespoons all purpose flour; ¼ tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 2 tablespoons sugar; 1/4 teaspoon salt; 1/3 cup ice water; 1 15-ounce can pure pumpkin; 1 1/4 cups whipping cream; 3/4 cup maple sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 3 large eggs; 3 large egg whites; 1 2/3 cups powdered sugar

Pumpkin Meringue Pie

Eats Now Editorial Team · 1011 kcal · Baking & Desserts

1
Combine flour, butter, sugar, and salt in bowl of electric mixer.
2
Place bowl in freezer 15 minutes.
3
Using electric mixer fitted with paddle attachment, beat mixture on low speed until pea-size clumps form.
4
Drizzle 1/3 cup ice water over mixture and beat just until dough comes together.
5
Gather dough into ball.
6
Flatten into disk.
7
Wrap dough in plastic and refrigerate at least 8 hours and up to 1 day.
8
Let dough soften slightly at room temperature before using.
9
Roll out dough on lightly floured surface to 13-inch round.
10
Transfer dough to 9-inch-diameter glass pie dish.
11
Trim overhang to 1 inch.
12
Fold in overhang, forming double-thick sides.
13
Crimp dough edge decoratively.
14
Refrigerate crust 30 minutes.
15
Preheat oven to 425F.
16
Line crust with foil.
17
Fill with pie weights or dried beans.
18
Bake until sides are set, about 20 minutes.
19
Remove foil and weights.
20
Bake until golden brown, placing aluminum foil collar around edge of crust if browning too quickly, about 15 minutes.
21
Cool completely.
22
(Can be made 1 day ahead.
23
Cover and let stand at room temperature.)
24
Preheat oven to 325F.
25
Whisk pumpkin, cream, maple sugar, cinnamon, ginger, and salt in large bowl to blend.
26
Whisk in eggs.
27
Pour mixture into crust.
28
Place aluminum foil collar around edge of crust.
29
Bake until filling is set and knife inserted into center comes out clean, about 1 hour.
30
Cool to room temperature.
31
Preheat broiler.
32
Whisk egg whites and sugar in large metal bowl until combined.
33
Place bowl over saucepan of simmering water and continue whisking until mixture is just warm, about 5 minutes.
34
Remove bowl from over water.
35
Using electric mixer, beat egg-white mixture on medium-high speed until stiff and glossy, about 5 minutes.
36
Spread meringue atop pie, mounding in center.
37
Place pie in broiler and broil until meringue is brown, about 1 minute.
38
Cool to room temperature.
39
(Can be made 8 hours ahead.
40
Let stand at room temperature.)

Pumpkin Meringue Pie

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