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. 

Martha Stewart Living, November 2011

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Johnny Miller

Recipe Summary

prep:
25 mins
total:
2 hrs 10 mins
Servings:
10
Yield:
Makes one 9-inch deep-dish pie
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Ingredients

Ingredient Checklist
Ingredient Checklist
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (8)

236 Ratings
  • 5 star values: 85
  • 4 star values: 73
  • 3 star values: 49
  • 2 star values: 25
  • 1 star values: 4
Rating: 5 stars
04/22/2016
Nice recipe! Yummy! Tried out at home..was wonderful! Keep sharing :) for more recipes..please visit >> http://www.banglarecipe.net
Rating: Unrated
01/23/2015
Rating: Unrated
12/19/2011
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!
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Rating: Unrated
12/19/2011
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!
Rating: Unrated
11/25/2011
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.
Rating: Unrated
11/24/2011
Yep! Meringue was a bomb but pumpkin pie was fabulous! Just ended up topping with homemade whipped cream.
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Rating: Unrated
11/13/2011
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.
Rating: 2 stars
10/19/2011
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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