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Pumpkin Meringue Pie

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Description

Taking a traditional pumpkin pie and upping the ante to Pumpkin Meringue Pie! The meringue topping brings this to a whole new level and you and your guests will not be disappointed.

From Gaby Dalkin of What’s Gaby Cooking.

Ingredients

  • 1 whole Store-bought Pie Dough (or Homemade)
  • All Purpose Flour For Dusting
  • 1 can (15 Oz. Size) Pure Pumpkin Puree
  • 1-¼ cup Heavy Cream
  • ⅔ cups Granulated Sugar
  • 3  Large Eggs, Divided
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Pure Vanilla Extract
  • ½ teaspoons Freshly Grated Nutmeg
  • ½ teaspoons Kosher Salt
  • 2 teaspoons Coarse Sugar, For Sprinkling
  • FOR THE MERINGUE:
  • 2 cups Granulated Sugar
  • 8  Large Egg Whites At Room Temperature

Preparation

Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom and sides all over with a fork. Chill at least 1 hour or overnight.

Preheat the oven to 350ºF. Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the edges are golden, 20–25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10–15 more minutes. Transfer to a rack and let cool completely.

Make the filling: Gently whisk the pumpkin, cream, granulated sugar, 2 eggs, cinnamon, nutmeg, vanilla and salt (do not over-mix). Beat the remaining egg and brush on the crust edge; sprinkle with coarse sugar. Pour the filling into the crust and bake until set around the edges, 50 minutes to 1 hour (the middle will still jiggle slightly). Transfer to a rack; let cool completely.

For the meringue, combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.

Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown. Slice and serve

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