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!
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.
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.