Creamy Pumpkin Pie With Homemade Meringue

Creamy Pumpkin Pie With Homemade Meringue

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Take your classic pumpkin pie to the next level with this fluffy homemade meringue. Pile it on as high as you like and enjoy.

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Time needed

20 min preparation + 75 min cooking

Serving Size / Yield

8 servings

Ingredients

  • 1 refrigerated pie crust
  • 3 eggs
  • ¾ C. brown sugar
  • 1 (15 oz.) can pumpkin
  • 1 C. half-and-half
  • 1 tsp. cinnamon
  • ¾ tsp. ginger
  • Dash salt
  • ¼ tsp. ground cloves
  • 1 tsp. vanilla extract
  • 6 egg whites
  • ½ tsp. cream of tartar
  • 1 C. sugar

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Directions

Preheat oven to 425 degrees. Bake pie crust for 15 minutes until golden; set aside to cool. Reduce oven temperature to 350 degrees. In a large bowl, whisk together eggs, brown sugar, and pumpkin. Stir in half-and-half, cinnamon, ginger, salt, cloves, and vanilla until smooth. Pour into your crust and bake for 45 minutes until an inserted knife comes out clean from the center. In a large bowl, use an electric mixer to beat egg whites with cream of tartar until soft peaks form. Slowly beat in sugar until meringue becomes airy and glossy. Pile onto cooled pumpkin pie and bake for 10 to 15 minutes as meringue turns golden.


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