Pumpkin Meringue Pie Recipe

As the leaves turn golden and the air fills with a crisp chill, there’s nothing more comforting than gathering around the table with loved ones to share a slice of homemade pie. This Pumpkin Meringue Pie is a delightful twist on a classic, combining the rich, spiced flavor of pumpkin with a light, airy meringue that’s perfectly toasted. It’s the ideal dessert for autumn celebrations, bringing a touch of elegance and warmth to your table. Imagine the joy on your family’s faces as they savor each bite, creating memories to cherish forever.

Ingredients

• 1 pre-made pie crust
• 1 1/2 cups pumpkin puree
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 3 large eggs, separated
• 1 cup evaporated milk
• 1/2 cup whole milk
• 1/4 tsp cream of tartar
• 1/2 cup granulated sugar (for meringue)

Instructions

1. Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, cinnamon, ginger, cloves, nutmeg, and salt until well combined.
3. Add the egg yolks to the pumpkin mixture and whisk until smooth. Gradually stir in the evaporated milk and whole milk until fully incorporated.
4. Pour the pumpkin filling into the prepared pie crust. Bake for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
5. While the pie is baking, prepare the meringue. In a clean, dry bowl, whisk the egg whites with the cream of tartar until soft peaks form.
6. Gradually add the granulated sugar, a tablespoon at a time, beating continuously until stiff peaks form and the meringue is glossy.
7. Once the pumpkin pie is baked, reduce the oven temperature to 350°F (175°C). Spread the meringue over the hot pie, ensuring it completely covers the filling and touches the crust to prevent shrinking.
8. Bake the pie for an additional 10-12 minutes, or until the meringue is golden brown. Allow the pie to cool completely on a wire rack before slicing and serving.

Helpful Tips

• For a twist, add a teaspoon of vanilla extract to the meringue for extra flavor.
• If you prefer a firmer meringue, bake at a lower temperature for a longer period to dry it out more.
• This pie can be made a day in advance; store it in the refrigerator to keep the meringue fresh.
• For a dairy-free version, substitute evaporated milk and whole milk with coconut milk.

Pairings

This Pumpkin Meringue Pie pairs beautifully with a cup of spiced chai tea or a glass of warm apple cider. For a full autumn feast, serve it alongside roasted butternut squash soup and a hearty green salad with cranberries and pecans.

We at Zynahz would love to see your beautiful Pumpkin Meringue Pies! Share your creations using #ZynahzRecipes or tag us on Instagram at @Zynahz. Your feedback means the world to us, so please leave a comment on our website: www.zynahz.com. Don’t forget to subscribe to our newsletter for the latest recipes and follow Zynahz on social media for daily cooking inspiration. Happy baking!