Miss Julie's Pumpkin Meringue Pie recipe

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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 calories
carbohydrate: 57.8 g
cholesterol: 111.7 mg
fat: 23.2 g
fiber: 2.3 g
protein: 6.1 g
saturatedFat: 13.3 g
servingSize: -
sodium: 404.1 mg
sugar: 44.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. 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.

  3. Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.

  4. Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.

  5. Preheat the oven to 425 degrees F (220 degrees C).

  6. 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.

  7. 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).

  8. 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.

  9. Spoon meringue onto the pie, using the back of a spoon to form small peaks.

  10. 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.

Recipe Yield

1 9-inch pie

Recipe Note

Made from scratch with a graham cracker crust, this pumpkin meringue pie is surprisingly easy to make and melts in your mouth.

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