Pumpkin Meringue Pie

Pumpkin Meringue Pie

Pumpkin Meringue Pie is a classic pumpkin pie kicked up a notch. Topped with a light and fluffy meringue. An easy dessert for your Holiday table!

 

 

Truth be told we love everything pumpkin. From soup to desserts pumpkin is in our lives all year long. 

We have always made pumpkin pie. I mean sure you can buy a pumpkin pie at the store but they really don’t compare to a homemade pie.

 

And they really are pretty simple to make.  You will start by mixing  granulated sugar,  ground cinnamon, salt,  ground ginger, ground cloves, eggs,  evaporated milk, canned pumpkin.

Can you use fresh pumpkin instead of canned pumpkin? 

You sure can. You can use fresh just prepare it and let it cool so it will be ready for the pie.  

    

That’s it for the pumpkin pie part. Pretty simple right? 

 

Use your hand held mixer and mix well.

 What you will need for the Meringue: 

6 egg whites , 2 teaspoon cream of tartar, 2/3 cup sugar. 

 

Spread meringue over the top of the pie (when it has finished baking to the edge of the crust, sealing the pie.

 

Pumpkin Meringue Pie

PIN IT!!

 

Bake in a 350-degree oven for an additional 15 minutes. 

Pumpkin Meringue Pie

 

So how about switching things up this year?

Try  making your pumpkin pie with toasted meringue.  It will be a nice change from the usual and maybe a new favorite for your dessert table.

Pumpkin Meringue Pie

 

Make this  Pumpkin Meringue Pie for your family and friends this holiday season!

MORE DESSERT RECIPES YOU MIGHT LIKE:

No-Bake Lemon Cheesecake Pie

Mini Lemon Meringue Pies

Apple Raisin Pie

 

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Pumpkin Meringue Pie

Pumpkin Meringue Pie Recipe - Classic pumpkin pie kicked up a notch. Topped with a light and fluffy meringue. An easy dessert for your Holiday table!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Holiday, Pie Recipes
Cuisine: American
Servings: 8
Author: Rob

Ingredients

  • 1 deep dish pie crust
  • 3/4 cups granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 2 eggs
  • 12 ounces evaporated milk
  • 15 ounces canned pumpkin

Meringue (use half for a shorter meringue)

  • 6 egg whites
  • 2 tsp cream of tartar
  • 2/3 cups sugar

Instructions

  • 1.Preheat oven to 425 degrees. 
     2.Combine ingredients for pie, and mix well. Pour into the pie crust.
     3.Bake pie at 425 for 15 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes.
     4. To make the meringue, add egg whites, sugar and cream of tartar and beat all three ingredients together until still and able to form peaks.  Spread meringue over the top of the pie (when it has finished baking in step 3) to the edge of the crust, sealing the pie.
     5 .Bake in a 350-degree oven for an additional 15 minutes.
     6.Chill before serving. 

Notes

 
Note: to make a higher meringue, use an additional 3 egg whites, 1 teaspoon
cream of tartar and 1/3
cup of sugar.

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