mile high meringue pumpkin pie

So, my first ever Pumpkin Pie won a contest at work. Not too shabby for a first timer, right!

In the spirit of Fall, we were all invited to prepare a dessert using apples or pumpkin at work. Let’s just say that it was a sugar high Friday! So many desserts, so hard to decide which one to try, even harder choosing a winner. One of my favorite was a pumpkin-and-chocolate-brownie type of thing my friend Anne-Marie had made… and she even gave me some to bring home!!! So right there, I guess I was already a winner!

At first I was going to make my go-to Pumpkin Pop Tarts, but then had a craving for meringue… so I went on a hunt for a pumpkin pie with meringue recipe. Didn’t have all the ingredients on hand so had to improvise and ended up with my very own Mile High Meringue Pumpkin Pie.

Don’t attempt this if you’re in a hurry, as it’s time consuming. But next time your hosting, just pretend you’re Martha Stewart and make it, because your dessert will be worthy of a magazine cover.

Mile High Meringue Pumpkin Pie

What you need:

 

Crust:

store bough pie crust or even better, homemade

 

Filling:

3 large eggs

15 oz. Pumpkin Puree

1 cup of heavy cream

2 teaspoon cornstarch

3/4 cup brown sugar

1/2 teaspoon salt

3/4 teaspoon cinnamon

3/4 teaspoon ginger

1/4 teaspoon nutmeg

1 teaspoon vanilla

 

Meringue:

2 cups sugar

8 egg whites, room temperature

 

How to:

Preheat oven at 375 degrees. Roll out crust on a lightly floured surfaced. Place crust in a 9 inches pie plate. Let the dough hang a bit on the side, it will shrink a bit while baking and you want to have lots of crust for this dessert. Bake for 20-25 minutes, or until the crust starts to golden. Remove from oven and let cool.

While the crust is baking, prepare the filling in a large bowl. Mix together the eggs, pumpkin puree, heavy cream, brown sugar, cornstarch, vanilla, cinnamon, ginger, salt and nutmeg.

Lower to oven to 325. Pour the pumpkin mix into the pie crust. Place in oven and bake for 50 minutes. The middle may still be wobbly, but that’s ok! Remove from oven and let cool on a wired rack. When it’s room temperature, place in fridge for a few hours.

Now, for the meringue, use a heat proof bowl, like the one on your Kitchen Aid mixer and place over a saucepan filled with boiling water on the stove. Add the egg whites and sugar. Mix with whisk or hand held mixer for 3 minutes. Remove from the heat and then place on the Kitchen Aid. Mix for another 3 minutes on medium speed, then for 6 on high. It will look like marshmallow frosting. Soft, fluffy and delicious: DO NOT eat it all and keep some for the pie! Stack the meringue on the pie, making swirling motion. Using a kitchen blow torch, brown the meringue to a soft gold color. And voilà!

Your guests will be impressed, and so will you! It was my first attempt with meringue and I’m now an addict! Going to have to find new recipes with meringue, but since it’s October, for now I’ll keep on enjoying this delicious Pumpkin Pie.

You may also like

7 Comments

  1. J’ai du chagrin de ne pas y’avoir gouté completement mais la meringue était delicieuse.
    Tu l’as très bien réussi.
    Bravo encore.

Leave a Reply

Your email address will not be published. Required fields are marked *