Pumpkin Pie With Meringue
A rich, spiced pumpkin pie topped with fluffy meringue, perfect for holiday gatherings or cozy dessert tables, blending warm flavors with a light, airy finish.
Ingredients
Instructions
- Prick the bottom and sides of the pie crust with a fork.
- Bake the crust at 425°F for 5 minutes on the lowest rack.
- Combine mashed pumpkin, egg yolks, sweetened condensed milk, cinnamon, ginger, nutmeg, water, and salt in a bowl.
- Pour the pumpkin mixture into the partially baked pie crust.
- Bake at 400°F for 30 minutes in the center of the oven.
- Allow the pie to cool completely before adding meringue or serving.
Tips & Substitutions
For a richer flavor, consider adding a touch of vanilla extract to the pumpkin mixture. If you need a gluten-free option, use a gluten-free pie crust. To make the meringue fluffier, ensure that your mixing bowl and beaters are clean and free of grease. You can also substitute half of the coconut with chopped nuts for added texture.
Serving Suggestions
Serve the pumpkin pie with a generous dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. For a twist, try pairing it with Raisin Sauce(Serve Over Slices Of Baked Ham) for a unique flavor contrast. It also makes a great addition to a fall dessert table alongside other American recipes.
Storage & Reheating
Store leftover pumpkin pie in an airtight container in the refrigerator for up to 3-4 days. If the meringue is added, it may weep over time, so it's best to add it just before serving. To reheat, cover with foil and warm in a 350°F oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie With Meringue contains roughly 561 calories, with 8g protein, 80g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (34% of the Daily Value) and calcium (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1004mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just roast and puree a small pumpkin to yield about 2 cups of pumpkin puree. Make sure to drain any excess moisture to maintain the right consistency in your pie filling.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, blind bake the crust for a few minutes before adding the filling. You can also sprinkle a thin layer of cornstarch or flour on the bottom of the crust before pouring in the pumpkin mixture to absorb moisture.
What can I do if my meringue weeps?
Weeping meringue can be caused by excess moisture. To minimize this, ensure that your mixing bowl is completely clean and dry, and avoid overcooking the pie. Adding a bit of cornstarch to the meringue can also help stabilize it and reduce weeping.
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).