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.
Bake in a 350-degree oven for an additional 15 minutes.
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.
Make this Pumpkin Meringue Pie for your family and friends this holiday season!
MORE DESSERT RECIPES YOU MIGHT LIKE:
- 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
- 6 egg whites
- 2 tsp cream of tartar
- 2/3 cups sugar
- 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.
Note: to make a higher meringue, use an additional 3 egg whites, 1 teaspoon
cream of tartar and 1/3
cup of sugar.