Miss Julie’s Pumpkin Meringue Pie

by

Description

Made from scratch with a graham cracker crust, this pumpkin meringue pie is surprisingly easy to make and melts in your mouth.

Ingredients

  • 1 ½ cups finely ground graham cracker crumbs
  • ⅓ cup packed light brown sugar
  • 6 tablespoons butter, melted
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon (Optional)
  • 1 (15 ounce) can pumpkin puree
  • 1 cup heavy cream
  • ¾ cup packed light brown sugar
  • ½ cup whole milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon (Optional)
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon fine sea salt
  • 3 large egg whites, at room temperature
  • ⅛ teaspoon cream of tartar
  • ⅓ cup white sugar

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Mix graham cracker crumbs
  3. brown sugar
  4. melted butter
  5. flour
  6. and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
  7. Line the crust with aluminum foil
  8. gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
  9. Bake in the center rack of the preheated oven until golden
  10. about 7 minutes. Transfer the crust to a wire rack to cool.
  11. Preheat the oven to 425 degrees F (220 degrees C).
  12. Whisk pumpkin
  13. heavy cream
  14. brown sugar
  15. milk
  16. eggs
  17. cinnamon
  18. ginger
  19. cloves
  20. nutmeg
  21. and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
  22. Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set
  23. about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
  24. While the pie cools
  25. make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy
  26. about 2 minutes. Add cream of tartar and continue to beat until soft peaks form
  27. about 2 minutes more. Blend in sugar slowly; increase the mixer’s speed to medium-high and beat until egg whites are stiff and glossy
  28. about 2 minutes more.
  29. Spoon meringue onto the pie
  30. using the back of a spoon to form small peaks.
  31. Return the pie to the oven and bake until meringue is golden brown
  32. about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.

Prep Time: 40 mins

Cook Time: 1 hr 15 mins

Total Time: 1 hr 55 mins

Servings: 8

Leave a Comment