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A slightly angled profile view of a slice of pumpkin meringue pie on a plate with a fork, flowers, cinnamon sticks, and the rest of the pie off to the side.
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Pumpkin Meringue Pie Recipe

Add something special to your holiday table with this delicious pumpkin meringue pie! A custardy pumpkin filling gets topped with a tall, fluffy meringue that will impress your guests with each slice.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Chill Time 3 hours
Total Time 5 hours 10 minutes
Servings 8 to 10 servings
Calories 477kcal
Author John Kanell

Equipment

  • 9-inch pie plate
  • Rolling Pin
  • Double boiler
  • Stand mixer with whisk attachment or electric hand mixer

Ingredients

For the Crust:

For the Pumpkin Filling:

  • ½ cup light brown sugar (110g)
  • ¼ cup granulated sugar (50g)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 (15-ounce/425g) can pumpkin puree
  • ¾ cup heavy cream room temperature (180mL)
  • ¼ cup whole milk room temperature (60mL)
  • 3 large eggs room temperature
  • 1 tablespoon bourbon or dark rum optional
  • 1 teaspoon grated orange zest

For the Meringue Topping:

  • 6 egg whites (210g)
  • 1½ cups granulated sugar (300g)
  • 1 teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  • Let the pie crust soften at room temperature until it is ready to roll.
  • On a lightly floured surface, roll the pie dough into a 13-inch circle, about ⅛-inch thick. Press the dough into a 9-inch deep-dish pie plate. Trim any uneven edges, leaving a 1-inch overhang. Tuck the overhang under and press the crust to the rim of the pie plate. Crimp the crust with your fingers or as you like. Place in the freezer for 20 minutes.
  • While the crust is chilling, preheat the oven to 425°F.
  • Press a piece of parchment paper inside the crust to fully cover it, then fill it with pie weights or dry baking beans. Bake for 10 to 12 minutes until the edges of the crust look dry.
  • Meanwhile, prepare an egg wash by whisking the egg with the heavy cream in a small bowl.
  • Remove the weights and paper. Brush all over the inside and edges of the crust with the egg wash. Poke the crust 10 to 12 times all over with the tines of a fork. Return to the oven for 6 to 8 more minutes until the inside looks dry and the crust is lightly golden. Let the crust cool while you make the filling.

For the Pumpkin Filling:

  • Reduce the oven temperature to 350°F.
  • In a large bowl, whisk to combine the brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt. Add the pumpkin puree, heavy cream, milk, eggs, bourbon or rum (if using) and orange zest. Whisk until smooth.
  • Pour the pumpkin mixture into the cooled crust. Cover just the crust with a pie shield made of foil. Bake for 55 to 60 minutes until the sides are set and the center is just barely wobbly. Let cool to room temperature, about 3 hours.

For the Meringue Topping:

  • In a medium, heat-proof mixing bowl (that fits over a double-boiler), combine the egg whites, sugar, and cream of tartar. Whisk vigorously for about 1 minute, until the mixture is frothy.
  • Fill the double-boiler with 1-inch of water. Place it over medium-high heat and bring to a simmer. Reduce the heat to medium-low and place the bowl with the egg mixture over top. (Be sure that the base of the bowl does not touch the water.)
  • While stirring frequently with a silicone spatula, cook the egg mixture for 12 to 14 minutes until the sugar is dissolved and the temperature is between 165°F to 170°F on an instant-read thermometer.
  • Place the egg white mixture in the bowl of a stand mixer fitted with the whisk attachment. Add the vanilla and salt. Beat on medium-high speed (level 8) until thick and glossy and the sides of the bowl are barely warm to the touch, 8 to 10 minutes.
  • Dollop the meringue on top of the cooled pie. Use an offset spatula to spread the meringue to the edges of the pie crust and create swoops, swirls, and texture.
  • Use a kitchen torch to toast the meringue lightly all over. Slice and serve within 6 hours of topping the pie.

Notes

  • Use room temperature ingredients for the pie filling. This makes them easier to incorporate into a smooth, luscious mixture. Set the eggs, milk, and heavy cream out on your counter 30 minutes to an hour while you blind-bake the crust.
  • Don’t stop stirring the meringue while cooking. If you do, the egg whites can cook and solidify in the bowl, creating little bits of scrambled eggs and preventing a perfectly silky meringue.
  • The best way to cut this pie is to butter your knife! A very thin coating of butter gives a layer of fat that keeps the meringue from sticking to the knife, so it cuts right through the meringue and filling without smashing it. You can also wet your knife with warm water, which will give you a mostly clean cut. Wipe off the knife between each cut for the cleanest slices.

Nutrition

Calories: 477kcal | Carbohydrates: 74g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 393mg | Potassium: 319mg | Fiber: 2g | Sugar: 60g | Vitamin A: 8774IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg