MISS JULIE'S PUMPKIN MERINGUE PIE

Miss Julie's Pumpkin Meringue Pie image

Made from scratch with a graham cracker crust, this pumpkin meringue pie is surprisingly easy to make and melts in your mouth.

Provided by Julie

Categories Fruits and Vegetables Vegetables Squash

Time 1h55m

Yield 8

Number Of Ingredients 18

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Ingredients

1 ½ cups finely ground graham cracker crumbs
⅓ cup packed light brown sugar
6 tablespoons butter, melted
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 (15 ounce) can pumpkin puree
1 cup heavy cream
¾ cup packed light brown sugar
½ cup whole milk
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon fine sea salt
3 large egg whites, at room temperature
⅛ teaspoon cream of tartar
⅓ cup white sugar

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
Preheat the oven to 425 degrees F (220 degrees C).
Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
Spoon meringue onto the pie, using the back of a spoon to form small peaks.
Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 57.8 g, Cholesterol 111.7 mg, Fat 23.2 g, Fiber 2.3 g, Protein 6.1 g, SaturatedFat 13.3 g, Sodium 404.1 mg, Sugar 44.8 g