Recipe: Deep-Dish Pumpkin Meringue Pie
Food trends come and go, but there will always be pumpkin pie. Whether it’s a traditional recipe that’s been passed down from generation to generation, or one with a modern twist, no Thanksgiving is complete without this classic.
Piped high with fluffy, toasted marshmallow-like topping, this deep-dish pumpkin meringue pie will spice up your dessert table this year.
Traditions evolve and your annual feast may not even include a turkey on the table this year. But try leaving out the pumpkin pie? Go on, I dare you. (But wait, no, not really — that’s just mean.)
How about switching things up this year? Try sweetening the filling with honey and swapping out the whipped cream for sky-high, toasted meringue. That’s exactly what I’ve done here.
Like many of the classic versions, this pumpkin pie filling is perfectly rich, creamy, and subtly spiced. I’ve combined brown sugar and honey with regular granulated sugar to sweeten and give more depth to the flavor. The show-stopping meringue definitely stands above the rest. It is light and fluffy, so feel free to pipe it on high. To make it extra festive, give the meringue a quick toast!
Serves8 to 10
For the pumpkin pie:
(9-inch) pie crust, homemade or store-bought dough
- 15 ounces
- 1/4 cup
+ 2 tablespoons granulated sugar
- 1/4 cup
- 1/4 cup
- 2 teaspoons
- 1/2 teaspoon
- 1/8 teaspoon
- 1/4 teaspoon
- 1/2 cup
- 1 cup
- 1 teaspoon
large egg yolk
For the meringue topping:
large egg whites
- 1 cup
- 1/2 teaspoon
Preheat the oven to 425°F. Roll out the pie crust to about 12 inches in diameter. Place the pie crust in an eight-inch springform pan or deep-dish pie pan. Crimp or trim the edges so that the sides of the dough stand about two-inches tall. Chill in the refrigerator for 15 to 20 minutes.
Once chilled, line the crust with foil or parchment and fill with pie weights. Blind bake the crust for about 15 minutes. (See How to Blind Bake a Pie Crust.) Remove the pie from oven and take out the pie weights and foil/parchment. Continue to bake for an additional five minutes, or until the edges just start to brown.
Meanwhile, make the pie filling. Heat the pumpkin puree, white sugar, brown sugar, honey, and spices in a saucepan over medium heat. Whisk to combine and heat for about five minutes, or until the mixture starts to come together and steam a bit. Remove from heat. Whisk thoroughly until smooth or quickly mix with an immersion blender.
Whisk in the milk and cream until smooth. Add in the eggs and egg yolk and whisk to combine.
Pour pie filling into the pre-baked crust. Turn oven down to 375°F and bake for 45 to 55 minutes. The pie will be done when the center has just set or a knife inserted into the center comes out clean. Once cool, gently remove the outer ring of the springform pan.
To make the meringue topping, place the egg whites and sugar in the bowl of a stand mixer. Whisk to combine. Place a couple inches of water in a saucepan and heat over medium heat. Place the mixing bowl on top of the saucepan to create a double-boiler. Whisking occasionally, heat until egg mixture is warm and sugar has dissolved, four to five minutes.
Once warm, return the mixing bowl to the stand mixer. With the whisk attachment, beat the egg mixture on high until the outside of the mixing bowl is cool. Add in the vanilla and mix until medium-stiff peaks form.
After the pie has completely cooled, dollop or pipe meringue on top of the pie filling. Gently toast the top of the meringue with a kitchen torch, if desired.
- Don't have a kitchen torch? Try placing the pie under the broiler for just a few minutes or until meringue begins to turn golden brown.
- Don't have a springform pan or deep-dish pie pan? This recipe can easily be adapted to a standard pie pan as well. Cooking times may vary.
- If it appears that you have too much filling for your crust, do not overfill. Be sure to stop pouring before you reach the edge of the crust. If you have leftover filling, try baking in a greased cake pan for a crustless pie treat.