Miss Julie's Pumpkin Meringue Pie recipe
All Recipes Fruits and Vegetables Vegetables Squash
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 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 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
Nutrition Info
- 451.9 caloriescarbohydrate: 57.8 gcholesterol: 111.7 mgfat: 23.2 gfiber: 2.3 gprotein: 6.1 gsaturatedFat: 13.3 gservingSize: -sodium: 404.1 mgsugar: 44.8 gtransFat: : -unsaturatedFat: : -
Directions Miss Julie's Pumpkin Meringue Pie
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
Preheat the oven to 425 degrees F (220 degrees C).
Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, 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.
Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, 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, about 2 minutes more.
Spoon meringue onto the pie, using the back of a spoon to form small peaks.
Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.