This pumpkin meringue pie is a creamy pumpkin filling inside a flaky pie crust, all topped with a mountain of toasted brown sugar meringue. An easy yet impressive dessert for the holidays!
There are so many ways to enjoy pumpkin dessert recipes for Thanksgiving. Some of my favorites include pumpkin pie cheesecake, homemade pumpkin pie, pumpkin cheesecake bars, pumpkin cupcakes and this decadent pumpkin meringue pie.
I have a confession to make. I’m not a big fan of standard pumpkin pie – it’s just….not very exciting to me. But this pumpkin meringue pie? It’s so good you’ll want to make it year round. This is an absolute must-have on my Thanksgiving table every year.
Table of Contents
Pumpkin Meringue Pie Ingredients
To make this recipe, you will need pie crust, pumpkin puree, brown sugar, cinnamon, nutmeg, kosher salt, cloves, eggs, heavy cream, egg whites and cream of tartar.
How Do You Make Pumpkin Meringue Pie?
Start by rolling our your pie crust, then place it into a greased pie pan and crimp the edges. Line the crust with foil that has been coasted in cooking spray, and place dried beans on top of the foil to use as pie weights. Bake the crust until it is golden brown. Remove the foil and beans from the crust. Place the pumpkin, brown sugar, cinnamon, nutmeg, salt and cloves in a food processor and blend until smooth. Add the eggs one at a time, and pulse after each egg is added. Gradually add the cream with the processor on and blend until smooth. Pour the filling into the crust and bake. Let the pie cool completely.
Place the egg whites and cream of tartar in a stand mixer that has the whisk attachment. You will also need to place the brown sugar into a medium pot on the stove. Add just enough water to cover the brown sugar. Clip the candy thermometer to the side of the pot and turn the stove heat to high. Let the sugar boil; when the sugar reaches 240 degrees F, start whipping your egg whites in the bowl of mixer. The egg whites need to be foamy and slightly thick before you pour in the sugar. When the sugar hits 245 degrees F, lower the mixer speed to medium.
Carefully pour the hot sugar mixture into the egg whites in a thin stream. Be sure to try and avoid the moving whisk. After you add all the sugar, continue beating until stiff peaks form. Spread the meringue all over the pie. Use a kitchen torch to brown the outside of the meringue, then serve and enjoy.
Tips For The Perfect Pie
- You can use homemade pie dough, or grab a store bought crust, either will work fine. I typically use an all butter store bought frozen crust.
- Be sure to have a small torch on hand to brown the pie. You can use a culinary torch, or any hand held torch from the hardware store.
- You can bake your pumpkin pie up to 3 days before you plan to serve it. Store it covered in the fridge, then add the meringue topping right before you plan to eat.
- Use an offset spatula to quickly spread the meringue over the top of the pie.
Quick Tip
It is imperative to use a candy thermometer to make sure your sugar syrup is cooked appropriately before you add it to the meringue. If you don’t use a thermometer, the meringue might not turn out properly.
Recipe FAQs
Pumpkin meringue pie should be eaten cold or at room temperature. Do not serve this pie hot, as the meringue might melt.
I recommend refrigerating pumpkin pie, especially after you add the meringue. Refrigerating a pumpkin meringue pie will help to prevent the meringue from weeping as it sits on the pie, and will also make it easier to cut pie slices.
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Flavor Variations
While this pie is amazing as-is, you can customize some of the ingredients to suit your tastes.
- Crust: Instead of a traditional pie crust, make a graham cracker crust or gingersnap crust.
- Filling: You can add other flavorings and spices to the filling such as ginger, allspice, or substitute up to 1/4 up of the brown sugar for caramel sauce. You can also add vanilla extract.
- Toppings: Finish the pie with a drizzle of caramel sauce, or some holiday sprinkles or candied pecans.
Have I convinced you to put this pie on your holiday table? You’ll never go back to regular pumpkin pie after you make this version!
More Thanksgiving Recipes
No Bake Pumpkin Cheesecake
2 hrs 1 min
Southern Cornbread Dressing
1 hr 15 mins
Herb Roasted Turkey
4 hrs 20 mins
Pumpkin Meringue Pie Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Pumpkin Meringue Pie
Ingredients
For the pie
- Cooking spray
- 1 pie crust for a 9 inch pan, homemade or store bought
- 15 ounce can pumpkin puree
- 3/4 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (freshly grated is best)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cloves
- 3 eggs
- 1 1/4 cups heavy cream
For the brown sugar meringue
- 3/4 cup egg whites
- 1/4 teaspoon cream of tartar
- 1 1/2 cups packed brown sugar
Instructions
For the pie
- Preheat the oven to 375°F. Spray 9-inch deep pie dish with cooking spray.
- Roll out dough on a floured surface to a 12 inch round. Transfer to prepared dish. Fold the edges under and crimp, forming a decorative border.
- Line the crust with foil that has been coated with cooking spray; fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and beans. Bake until the edges are light golden brown about 7 minutes.
- If bubbles form, press the crust gently with the back of a fork if bubbles form. Cool 10 minutes, then remove the foil and beans. Reduce oven temperature to 350°F.
- Add the pumpkin puree to a food processor. Mix in the 3/4 cup brown sugar, cinnamon, nutmeg, salt and cloves. Add eggs 1 at a time, pulsing after each addition. Gradually add the cream in a thin stream, processing just until blended. Process 5 seconds longer.
- Pour the filling into the crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack.
For the meringue
- Place the egg whites and cream of tartar into a stand mixer fitted with a whisk attachment. Place the brown sugar into a medium heavy saucepan and add just enough water to cover.
- Put your candy thermometer on the pan and turn the heat to high. When the sugar reaches 240 degrees, start whipping the egg whites by turning your mixer to high speed; you want the egg whites to be foamy and starting to thicken before you add the sugar syrup.
- When the sugar reaches 245 degrees, remove the thermometer from the pan and turn the mixer speed down to medium. Pour the sugar into the egg whites in a thin, steady stream avoiding the moving whisk.
- When all the sugar has been added, continue whipping until the meringue resembles stiff peaks. Quickly spread the meringue over the pie with a large spoon or offset spatula.
- Use your torch to brown the outside of the meringue. Store the pie in the fridge for up to 3 hours.
Notes
- You can use homemade pie dough, or grab a store bought crust, either will work fine. I typically use an all butter store bought frozen crust.
- Be sure to have a small torchon hand to brown the pie. You can use a culinary torch, or any hand held torch from the hardware store.
- You can bake your pumpkin pie up to 3 daysbefore you plan to serve it. Store it covered in the fridge, then add the meringue topping right before you plan to eat.
Hi Sara, love to make this pie but I don’t have a thermometer for the sugar how can I know when to remove the sugar from the heat?
Thanks Teresa
Unfortunately this is a recipe that really requires the thermometer, candy thermometers can be purchased in most larger grocery stores in the baking aisle and they typically are inexpensive.
This is the best pumpkin pie I’ve ever made!
wow does this look pretty. not being a baker, I could definitely not make those meringue swirls pretty at all! But what a pie!
Thanks Mimi! I actually just use the back of a spoon, it’s easier than it looks!
How long does the brown suga mergniue take?! Thanks????
The brown sugar meringue takes about 15 minutes to make!
What a beautiful pie! I have a pumpkin filling lover so I’m wondering if I could double the amount of filling on this to be more pumpkin-y?
The filling in this pie is pretty standard for a typical pumpkin pie, if you doubled it you would want to use a deep dish pie plate. Otherwise you could cut the amount of meringue in half for a more proportionate meringue to filling ratio!
When it calls for cream, is that whipping cream? What if I don’t have kosher salt ?
Thanks
Glo
Yes, it’s whipping cream or heavy cream. You can use any type of salt!
I did put mine in the oven to brown and it turned out great, I did use the torch after but just to give it an extra finished look. Can you make this meringue with a white sugar syrup for a whiter meringue on lemon Pie and if so are the measurements the same for the syrup?
Glad you liked it! You should be able to substitute the same amount of white sugar!
Mmmmmm I can not wait to make this magical pie!
Though is there an alternative to using the torch? Granted I know an oven doesn’t deliver the outstanding results of using a torch but could I use the oven just the same?
You could try broiling it in the oven for just a few minutes, watch carefully to make sure it doesn’t burn!
This is beautiful! I have never attempted meringue but I think I have to try. I bet this would be so pretty on a holiday table.
Lovely twist on a classical pumpkin pie recipe…. Amazing topping and genius idea with the meringue.
Wow, look at that topping! I’ve actually never had (or even heard of!) meringue on a pumpkin pie but am imagining the flavors and textures now – such a delicious idea!
That is one fantabulous meringue pie! You certainly have inspired me and I also now want to buy a torch!!! And don’t feel guilty about the crust – I do that all the time and with that delicious filling – no one will care if it’s homemade or not. Love this!!!
This pumpkin pie is gorgeous, and it sounds so delicious!
Meringue and Pumpkin- what a delight. I will definitely have to try that combination. Thanks for sharing!