Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Deep-Dish Pumpkin-Meringue Pie 3.9 (235) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 22, 2019 Print Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 25 mins Total Time: 2 hrs 10 mins Servings: 10 Yield: 1 9-inch deep-dish pie This mile-high pumpkin pie has major curb-appeal, thanks to a simple meringue topping. 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. Keep in mind that the baked pie needs at least 6 hours to chill, so it's best to make it the day before you need it. Ingredients For the Crust 1 small disk Versatile 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 ¾ cup packed light brown sugar 1 tablespoon cornstarch 1 teaspoon pure vanilla extract ¾ teaspoon ground cinnamon ¾ teaspoon ground ginger Coarse salt ¼ teaspoon freshly grated nutmeg For the Meringue 2 cups granulated sugar 8 large egg whites, room temperature Directions Preheat oven to 375°F. Make the crust: On a lightly floured surface, roll out dough to an 1/8-inch thickness. 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 30 minutes. 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. 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. Reduce oven temperature to 325°F. 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). 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. 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 Notes Pie can be refrigerated for up to 1 day. Top with meringue just before serving. Print