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This creamy, richly spiced Pumpkin Pie with Toasted Meringue is a deliciously upgraded version of the fall standard. Homemade pumpkin custard is topped with a simple meringue, then toasted for that comforting marshmallow flavor. Try it with a chocolate crust for an elevated s’mores feel!
This post is sponsored in conjunction with PumpkinWeek. We received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. We only work with companies that we love and, as always, all opinions are 100% ours.
I honestly can’t believe it’s taken me this long to share an actual pumpkin pie.
This little blog has been around since 2014, and finally – 4 years later – I present you this bonafide, unadulterated pumpkin pie recipe.
Well, OK, so maybe it’s slightly adulterated.
This may not be the most photogenic pie, but the toasted meringue topping is the best kind of addition you could possibly imagine!
JUST TAKE ME TO THE PUMPKIN PIE ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy Pumpkin Pie recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
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Believe it or not, I actually didn’t care for pumpkin pie until about 5 years ago.
I guess that’s just something that happens when you’re brought up without a thing that everyone else is gaga over. My Nana wasn’t a pumpkin pie lover, so we never had them on our holiday table.
Even after she passed away, I wasn’t terribly eager to try pumpkin pie – despite working in a grocery store bakery for years. Not even a homemade one.
I wish I could recall exactly what triggered my love of pumpkin pie, since it was the gateway to my obsession with all thing pumpkin spice.
What’s Pumpkin Pie Spice Made Of?
Pumpkin pie spice, also referred to simply as pumpkin spice, is known as ‘mixed spice’ in England. Also used as a cooking seasoning, it is a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice.
I like to add cardamom to my homemade pumpkin pie spice, just for a little additional warmth.
How To Make Pumpkin Pie with Toasted Meringue:
Pumpkin pie is one of the simplest pies you can make, as well as the most satisfying for fall lovers!
- First, place a round of pie dough in a 9-inch pie plate. Sprinkle it evenly with a bit of flour, then blind bake it in a 425 degree oven for about 15 minutes.
- While the crust bakes, combine filling ingredients in a large bowl and whisk together until well blended.
- Remove the partially baked crust from the oven and pour in the blended pumpkin pie filling.
- Bake for 15 minutes at 425 degrees. Cover the outer crust with aluminum foil or a pie shield, then drop the temperature to 350 degrees and bake for 45-55 minutes. The pie is done when the center still slightly jiggles but is no longer wet.
- Cool the pie on a cooling rack to fully set before refrigerating. When ready to serve, top with meringue and toast in the oven for 8-10 minutes, or use a small kitchen torch to brown.
Can Pumpkin Pie Be Left Unrefrigerated?
Not for more than 2 hours. After the pie is baked, cool it completely on a wire rack, then transfer it to the refrigerator to chill. After topping with meringue, return it to the refrigerator before serving.
Can Pumpkin Pie Be Frozen?
Yes! Pumpkin pie can be frozen for up to a month after it’s baked, but without the meringue topping. After baking and cooling completely, wrap the pie tightly in several layers of plastic wrap. Place a final layer of aluminum foil over the plastic, or place it in a zipper bag to avoid freezer burn.
When you’re ready to serve the frozen pumpkin pie, transfer it to the refrigerator at least 12 hours before eating. This allows the pie to thaw evenly and avoids weepy filling and soggy crust.
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Pumpkin Pie with Toasted Meringue
Ingredients
Pumpkin Pie
- 1 9-inch pie crust
- 2 large eggs
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon orange zest
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 15 ounces pumpkin puree
- 1 1/2 cups heavy whipping cream
Meringue Topping
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
Pumpkin Pie
- Heat the oven to 425 degrees F. Roll out pie crust and transfer it to pie dish. Trim the edges and crimp.
- Sprinkle the crust with a bit of flour and either prick with a fork or place a round of parchment inside and fill with baking weights. Par-bake the crust for 12-15 minutes. Allow to cool slightly, then remove the weights.
- While crust is baking, place the eggs in a large bowl. Beat well, then whisk in the sugars, spices, and orange zest. Add the pumpkin puree and heavy cream and whisk until fully combined.
- Pour the pie filling into the par-baked crust. Bake for 15 minutes, then carefully cover the outer crust with aluminum foil or a pie shield. Reduce the oven temperature to 350 degrees F and continue baking for 45-55 minutes, until the middle of the pie is slightly jiggly, but no longer wet to the touch.
- Remove pie from oven and cool on a wire rack to room temperature to set. Refrigerate to chill to 40 degrees or lower.
Meringue Topping
- Bring a small saucepan to a low boil over medium heat.
- In the bowl of a stand mixer (or in a metal bowl), combine the egg whites, sugar, and cream of tartar. Place the bowl over the saucepan.
- Continuously whisk the mixture over the boiling water until the sugar is dissolved and the mixture is warm, 3-4 minutes.
- Remove bowl to the stand mixer fitted with the whisk attachment (or use a hand mixer.) Whip the meringue on low for 2 minutes, then gradually increase the speed to high and mix for 5-6 minutes, or until thick, stiff peaks form. Add the vanilla and mix for 1 more minute.
- Top the chilled pie with the meringue. Return to the refrigerator until ready to serve, then brown the meringue in a 350 degree oven for 8-10 minutes, or use a kitchen torch to brown it instead.
Nutrition
PIN THIS PUMPKIN PIE RECIPE FOR LATER!
Here are today’s #PumpkinWeek Recipes:
Beverages:
Pumpkin Juice- Harry Potter Style from Jonesin’ For Taste
Pumpkin Pie Bourbon Cocktail from Love and Confections
Savory:
Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Chili from It Bakes Me Happy
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess
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Baked Goods & Desserts:
Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Fluffy Pumpkin Pie Dip from The Beard and The Baker
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Biscuits from A Kitchen Hoor’s Adventures
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Marshmallow Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camila
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll with Maple Bourbon Cream from Grumpy’s Honeybunch
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Spiced Cookies from April Golightly
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.
Wendy Klik says
September 19, 2018 at 9:27 pmLoving that toasted meringue.