Pumpkin Cream Pie
A creamy, spiced pumpkin pie topped with fluffy meringue, blending warm cinnamon, nutmeg, ginger, and cloves. Perfect for fall celebrations or holiday gatherings, this dessert offers a delightful combination of smooth pumpkin filling and sweet, airy topping that appeals to both traditional and modern palates.
Ingredients
Instructions
- Mix dry ingredients: sugar, cornstarch, cinnamon, nutmeg, ginger, cloves, and salt.
- Stir in milk, pumpkin, and pecans until well combined.
- Cook in a double boiler for 20 minutes, stirring frequently.
- Add beaten egg yolks and cook for another 2 minutes.
- Cool the mixture and pour into the baked pie shell.
- Beat egg whites until stiff peaks form.
- Gradually add 1/2 cup sugar to the egg whites and beat until glossy.
- Spread the meringue over the cooled pie filling.
- Bake at 350°F for 15 minutes until golden brown on top.
Nutrition & Diet Analysis (per serving)
880
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).