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Pumpkin Meringue Pie


This pumpkin pie melds dense pumpkin filling with a light and fluffy meringue topping. The meringue mingles wonderfully with the filling’s cinnamon and nutmeg spices for a dreamy, creamy pie that everyone at your holiday dinner is going to simply devour. Pumpkin Meringue Pie is a luscious addition to your holiday dessert table, so serve it up, maybe with hot toddy if you're feeling extra indulgent.

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Pumpkin Meringue Pie 1 Picture


  • CRUST:
  • flour for the work surface
  • dough for single 9-inch pie crust
  • 1/4 cup heavy cream, for glazing
  • 1 cup canned or fresh pumpkin purée
  • 2 large eggs, beaten
  • 1/2 cup dark brown sugar, firmly packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups heavy cream
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • pinch salt
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract


Servings 8
Preparation time 15mins
Cooking time 60mins


Step 1


Preheat the oven to 375°F (190°C) and adjust an oven rack to the middle position. Line a rimmed baking sheet with parchment paper.

On a clean, lightly floured work surface with a lightly floured rolling pin, roll out the dough until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Lightly brush the edges of the pie shell with heavy cream (this will create a perfect, golden brown finish). Set aside while you make the filling.


Using an electric mixer on medium speed, combine the pumpkin purée and eggs until really well mixed. Add the brown sugar, cinnamon, salt, and nutmeg. Mix the ingredients together, scraping the bowl down several times. Add the heavy cream and mix once again, until all of the ingredients are thoroughly combined. Pour the pumpkin mixture into the unbaked pie shell. Carefully slide the pumpkin pie onto the baking sheet.

Bake the pumpkin pie for 45 to 55 minutes, or until the filling is firm in the middle but still soft to the touch. Transfer the pie to a wire cooling rack and let cool for at least 2 hours.


When the pumpkin pie has finished cooling, preheat the oven to 400°F (204°C).

Using an electric mixer set on high speed, beat the egg whites until they become foamy. Add the cream of tartar and salt and continue mixing until soft peaks form. Slowly add the sugar, 1 tablespoon at a time. Once all the sugar has been added, add the vanilla and beat for 30 more seconds. It should be light and fluffy. To test it, insert a spatula into the mixture and quickly pull it out. If it forms little peaks but does not fall, you have achieved the desired consistency.

Place the meringue on top of the pumpkin pie, forming a mound of meringue in the middle of the pie. Use a spatula to pat and lift it across the top of the pie, forming peaks. Take care to spread it all the way out to the edges of the crust.

Place the pumpkin pie on the middle oven rack and bake for 6 to 10 minutes, or until the desired brownness has been achieved. You’ll want to check the meringue frequently, keeping an especially careful eye on it as soon as the tippy tops of the peaks begin to turn brown. (If you have a kitchen torch, you can also use this method as an alternative, but be careful to spread the flame evenly across the entire surface to achieve a uniform look.) The pumpkin pie is best served the same day.

You can loosely cover and refrigerate the cooled pumpkin pie for up to 2 days before topping it with the meringue, as well as after topping it with the meringue.

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