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Deep-Dish Pumpkin-Meringue Pie

Recipe photo courtesy of Johnny Miller

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.

Source: Martha Stewart Living, November 2011
Total Time Prep Servings Yield

Ingredients

For the Crust

For the Filling

For the Meringue

Directions

Cook's Notes

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

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238
  • banglarecipene
    22 APR, 2016
    Nice recipe! Yummy! Tried out at home..was wonderful! Keep sharing :) for more recipes..please visit >> http://www.banglarecipe.net
    Reply
  • gakseo
    23 JAN, 2015
    http://www.educationalwriting.net/ visit here
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • aprilhinks
    24 NOV, 2011
    Yep! Meringue was a bomb but pumpkin pie was fabulous! Just ended up topping with homemade whipped cream.
    Reply
  • 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.
    Reply
  • 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.
    Reply

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