Pumpkin Meringue pie is made up of a flaky, buttery pie crust, pumpkin pie filling, and a light and fluffy toasted meringue.
Pumpkin Pie has always been my favorite fall dessert. I love all pumpkin desserts, but pumpkin pie has a special place in my heart! My Aunt Gaga makes it every year during the holidays, and sometimes even in the summer because she knows how much I love it!
What makes this pumpkin pie special?
- The pumpkin pie filling is a family recipe. When anyone in my family gets married my aunt compiles a cookbook with all of our most loved family recipes. I was SO excited to receive this recipe at my bridal shower!
- The crust is packed full of butter and super flaky.
- The pie is topped with a giant pile of fluffy meringue!
What is meringue?
Meringue is a mixture of egg whites and sugar, which is heated up to 175 degrees (F) and then whipped to stiff peaks. The meringue is then placed on top of pie (or used in other ways) and toasted. In simpler terms, it is basically like fancy whipped cream. It is light, fluffy, and melts in your mouth!
How to keep meringue from weeping
- Bake the meringue pie on a dry day. Extra moisture in the air (humidity) can make the meringue weep.
- Make sure the meringue is extra stiff. The stiffer the meringue, the stronger the meringue.
- Place the meringue on the pie while as soon as the pie comes out of the oven. I think the results are better when you allow the pie to cool and then top with the meringue when you are ready to serve, but if you are wanting the pie to hold for longer then do it this way.
- Add cornstarch. I prefer the meringue without it, and if you’re going to be serving immediately you can do without cornstarch. If you’re wanting the meringue to hold for longer add 1/2 teaspoon of cornstarch while heating the egg whites and sugar.
Ingredients for Pumpkin Meringue Pie
Ingredients needed for the homemade pie crust:
- All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Salt. Salt is a must in baked goods. It will help to balance out the sweet and improve the overall flavor.
- Unsalted butter. It is very important that your butter be cold, and kept cold, when making the pie crust. If the butter gets too warm it will melt out of the pie and make it soggy rather than flaky.
- Ice water. Having cold water will help to keep your butter cold.
Ingredients needed for the pumpkin pie filling:
- Pumpkin puree. Make sure you buy puree and not pumpkin pie filling.
- Evaporated milk.
- Vanilla extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- Eggs. Make sure you beat the eggs separately before adding them into the mixture. They will incorporate much easier this way.
- Granulated sugar. This is normal white sugar.
- Cinnamon. Will add a little bit of spice to the pie
Ingredients needed for meringue:
- Egg whites. If you don’t want as much meringue you can half this amount.
- Granulated sugar. This is going to add stability to your egg whites.
How to make pumpkin pie
Homemade pie crust
Step 1: Combine the flour and salt. Whisk to remove any lumps.
Step 2: Use your hands to break the cold butter up into the flour. There can be a few large chunks.
Step 3: Slowly drizzle in the cold water while stirring. Stop when the mixture begins to clump up.
Step 4: Turn the dough out onto a floured surface and gather into a ball. Chill for at least 2 hours.
Step 5: Roll the dough out to about 1/8th inch thick.
Step 6: Transfer the pie dough to the prepared pie plate.
Pumpkin Pie Filling
Step 1: Preheat the oven to 350 degrees (F).
Step 2: Combine all ingredients in a large bowl. Make sure the ingredients are well mixed.
Step 3: Pour into unbaked pie crust. Bake for 40-45 minutes or until slightly jiggly
Step 4: Remove from oven and allow to cool completely.
Step 3: Transfer the mixture to the bowl of a stand mixer and beat on high speed until stiff peaks form.
Pumpkin Meringue Pie Assembly
Step 1: Spread the meringue all the way to the edges of the pie crust.
Step 2: You can either bake the pie at 350 degrees (F) for 5-6 minutes or until the meringue is evenly browned. Or brown the top with a handheld torch.
Step 3: Pumpkin Meringue Pie is best served immediately.
More pumpkin recipes
- Pumpkin Cake– This is one of my favorite cake recipes ever! It is topped with whipped cream cheese frosting and homemade caramel sauce.
- Pumpkin Spice Baked Donuts– These are the perfect pumpkin donuts with a pumpkin spice glaze. So easy and delicious!
- Pumpkin Pie Bars– These pumpkin pie bars are like an easier version of pumpkin pie!
- Pumpkin Spice Bundt Cake– This bundt cake is on my list of things to bake!
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Pumpkin Meringue Pie
Pumpkin Meringue Pie
- Pie plate
For Pie Crust:
- 1 1/4 cup (158 grams) all-purpose flour
- 1/2 teaspoon salt
- 9 tablespoons (126 grams) unsalted butter chilled and cubed
- 1/4 cup ice water
For Pie Filling:
- 1 15 oz can pumpkin puree
- 1 12 oz can evaporated milk
- 1 teaspoon vanilla extract
- 3 large eggs lightly beaten
- 3/4 cup (148 grams) granulated sugar
- 1 teaspoon cinnamon
- pinch salt
- 8 large (280 grams) egg whites
- 1 cups (198 grams) granulated sugar
For Pie Crust:
- In a medium bowl combine the flour and salt.
- Add the cold butter. Using clean hands work it into the flour until the texture is like breadcrumbs. There can be a few large chunks left.
- Slowly drizzle the cold water in a little at a time, working it into the dough. When the dough begins to clump together stop adding water.
- Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.
- Form the dough into a disc shape and cover. Chill for at least 2 hours.
- Spray a pie dish with non-stick spray. Set aside.
- Place the dough on a clean and floured surface and begin to roll it out. The dough should be about 1/8 of an inch thick.
- Pick the dough up by rolling it around your rolling pin and then unrolling it over the pie dish. Adjust the dough so that it lays flat against the pie dish. You can cut off or crimp the edges to your liking.
- Place the dish in the fridge while you make the filling.
- This recipe calls for the crust and filling to be baked at the same time. If you would rather blind bake the crust beforehand you can line the dough with parchment paper, fill with baking beads, and bake for 20 minutes at 350 degrees (F). Allow to cool before filling.
For Pie Filling:
- Pre-heat oven to 350 degrees (F).
- In a large bowl combine all ingredients and mix until fully combined.
- Pour into the unbaked pie shell and bake for 40-45 minutes or until the center is just jiggly.
- Remove from oven and allow to cool completely.
- Add the egg whites and sugar to a heat proof bowl. Set bowl over a saucepan of simmering water.
- Whisk constantly for about 8-10 minutes. The sugar should be dissolved and it should reach 175 degrees (F).
- Transfer the mixture to the bowl of a stand mixer and beat on high for about 6 minutes or until the mixture reaches stiff peaks.
- Place the meringue on top of the cooled pumpkin pie and spread until it touches the pie crust.
- Preheat the oven to 350 degrees (F) and bake the pie for 5-6 minutes or until evenly browned or use a handheld torch to brown the meringue.