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Deep-Dish Pumpkin-Meringue Pie

Room-temperature egg whites will produce the most voluminous meringue. For just the right texture, whip the whites until they hold stiff, glossy peaks--but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie.

  • Prep:
  • Total Time:
  • Servings: 10
  • Yield: Makes one 9-inch deep-dish pie
Deep-Dish Pumpkin-Meringue Pie

Photography: Johnny Miller

Source: Martha Stewart Living, November 2011

Ingredients

For the Crust

  • 1 small disk Pate Brisee
  • All-purpose flour, for surface

For the Filling

  • 3 large eggs
  • 1 can (15 ounces) pure pumpkin puree
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup packed light-brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • Coarse salt
  • 1/4 teaspoon freshly grated nutmeg

For the Meringue

  • 2 cups granulated sugar
  • 8 large egg whites, room temperature

Directions

  1. Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate for 30 minutes.

  2. Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.

  3. Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.

  4. Reduce oven temperature to 325 degrees. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).

  5. Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.

  6. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.

Cook's Note

Pie can be refrigerated for up to 1 day. Top with meringue just before serving.

Reviews (6)

  • AnnEckel 19 Dec, 2011

    A friend of mine said I probably needed to whip the egg whites a lot longer, until they become stiff. I will try it again!

  • AnnEckel 19 Dec, 2011

    A friend of mine said I probably needed to whip the egg whites a lot longer, until they become stiff. I will try it again!

  • Anarie 25 Nov, 2011

    The meringue came out perfect for me. It was glossy, gorgeous, and easy to handle. It didn't weep a single drop, even though it was a humid day. The only problem was that it's far too high to fit under a gas-oven broiler, but it browned in 2 minutes in the oven at 500. I took it to a gathering, and as soon as I set it out, everyone took pictures! I also thought the pumpkin filling was better than most. I'll definitely use this recipe again.

  • aprilhinks 24 Nov, 2011

    Yep! Meringue was a bomb but pumpkin pie was fabulous! Just ended up topping with homemade whipped cream.

  • AnnEckel 13 Nov, 2011

    This was the first meringue I made, carefully following directions, taking time to do it right. The 2 cups of sugar for the meringue may be wrong. It came out too wet and too sweet. I checked Martha's other meringue recipes, 6 lg eggs = 1/2 cup sugar, 8 lg eggs = 3/4 sugar. Big difference! I was very disappointed that it did not come out right. Pumpkin filling was good with the brown sugar. Pate Brisee was great, as always.

  • lurl 19 Oct, 2011

    This ppie looks great and turns out well. Just like the Lemon Merangue. Unfortunately it is far too sweet for our tastes.
    Rather than sugar we substituted Splenda and it tasted great and held up very well. We did add one half cup of sugar to the merangue and the rest was Splenda.
    Nice change from whipped cream.
    Rather like German Chocolate pie.
    Great for Halloween and the rest of the holidays.

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