Pumpkin Meringue Pie

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There’s nothing quite like the comforting flavors of a Pumpkin Meringue Pie to usher in the cozy vibes of fall. This delightful dessert combines the classic taste of pumpkin pie with an airy, sweet meringue topping that will have everyone asking for seconds. Perfect for gatherings, this pie is sure to be a hit at your next potluck or holiday dinner!

Why You’ll Love This Recipe

This Pumpkin Meringue Pie is a delightful twist on the traditional pumpkin pie. The silkiness of the pumpkin filling contrasted with the fluffy meringue creates a texture that’s simply irresistible. It’s not only delicious but also visually stunning – a perfect centerpiece for your dessert table. Plus, it’s a crowd-pleaser that’s bound to spark conversations and recipe requests!

Kitchen Equipment You’ll Need

• Mixing bowls
• Whisk
• Electric mixer
• Pie dish
• Oven
• Spatula

Ingredients

• 1 deep dish pie crust
• ¾ cups granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 eggs
• 12 ounces evaporated milk
• 15 ounces canned pumpkin
• Meringue:
• 6 egg whites (4 of the reserved egg whites plus 2 additional)
• 2 teaspoon cream of tartar
• 2/3 cup sugar

Instructions

1. Preheat your oven to 425 degrees Fahrenheit.
2. In a large bowl, combine the sugar, cinnamon, salt, ginger, and cloves. Beat in the eggs, then stir in the pumpkin and evaporated milk. Mix well until smooth.
3. Pour the pumpkin mixture into the pie crust. Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 30 minutes.
4. While the pie is baking, prepare the meringue. In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
5. Once the pie is done baking, spread the meringue over the hot pie filling, making sure to seal the edges at the crust.
6. Return the pie to the oven and bake at 350 degrees Fahrenheit for an additional 15 minutes, or until the meringue is lightly browned.
7. Allow the pie to cool completely before serving for best results.

Tips for Success

• Ensure your mixing bowl and beaters are completely clean and dry before making the meringue to achieve the best volume.
• For a higher meringue, use an additional 3 egg whites, 1 teaspoon of cream of tartar, and 1/3 cup of sugar.

Additional Tips or Variations

Feel free to add a dash of nutmeg to the pumpkin filling for an extra spice kick. You can also experiment with different crusts, such as a graham cracker or ginger snap crust, for added flavor.

Nutritional Highlights (Per Serving)

• Calories: Approximately 250
• Protein: 4g
• Fat: 10g
• Carbohydrates: 35g
• Sugar: 20g

Frequently Asked Questions (FAQ)

Can I make this pie ahead of time?

Yes! You can prepare the pie a day in advance. Store it in the refrigerator and add the meringue just before serving, or bake the meringue and chill the pie until needed.

What if I don’t have cream of tartar?

Lemon juice or white vinegar can be used as a substitute to stabilize the meringue.

Conclusion

This Pumpkin Meringue Pie is a delightful dessert that combines the best of traditional flavors with a modern twist. Give it a try this fall season, and don’t hesitate to share your creations and experiences with us. We’d love to hear how your pie turned out!

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