Caramel Pumpkin Pie with Brown Sugar Cinnamon Meringue

Caramel Pumpkin Pie with Brown Sugar Cinnamon Meringue

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  • Prep Time


  • Total Time


  • Servings



  • 3

    eggs separated

  • 15 oz can pumpkin

  • ¾

    cup sugar

  • tsp pumpkin pie spice

  • ¼

    tsp salt

  • 13 oz can evaporated milk

  • 1

    unbaked 9" deep dish pie crust

  • 12

    caramel candies, such as Kraft, unwrapped

  • 2

    tsp water

  • ¼

    tsp cream of tartar

  • ¼

    cup light brown sugar, packed

  • ½

    tsp cinnamon


Beat egg yolks in large mixing bowl. Keep egg whites covered in mixing bowl in refrigerator until ready to use. Add pumpkin, sugar, pumpkin pie spice, salt and evaporated milk and beat until well combined. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 45 minutes or until knife inserted in center comes out clean. Allow to cool thoroughly. Refrigerate over night, if desired. Place carmel candies in medium sized microwave safe bowl. Add 2 tsp water and microwave in 15 second intervals, stirring frequently, until smooth. Carefully pour caramel evenly over pumpkin pie, Preheat oven to 350. Beat egg whites and cream of tartar until soft peaks form. Gradually add btrown sugar and cinnamon beating until stiff peaks form. Spread meringue on top of pie, sealing to the edge. Bake at 350 degrees for 12-15 minutes or until lightly broaned. Serves 8.


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