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5 from 12 votes

Pumpkin Meringue Pie

A flaky homemade pie crust, the best pumpkin pie filling, and a pile of velvety meringue on top.
Prep Time30 mins
Cook Time50 mins
Resting Time2 hrs
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: meringue, Pie, pie crust, pumpkin, pumpkin meringue pie, pumpkin pie, pumpkin pie filling
Servings: 12 slices
Calories: 314kcal
Cost: $10


  • 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

For Meringue:

  • 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.

For Meringue:

  • 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.


Serving: 1slice | Calories: 314kcal | Carbohydrates: 45.3g | Protein: 7.7g | Fat: 12.3g | Saturated Fat: 7.2g | Cholesterol: 78mg | Sodium: 230mg | Potassium: 230mg | Fiber: 1.5g | Sugar: 33.6g | Calcium: 98mg | Iron: 1mg