Pumpkin Meringue Pie

 

Ingredients

Crust

1 cup all-purpose flour

1/8 teaspoon salt

1/3 cup cold butter , cut into chunks

2 to 3 tablespoons cold water

Filling

2 large eggs 

1 cup firmly packed brown sugar

1/2 cup heavy whipping cream 

1 (15-ounce) can pumpkin

1 teaspoon pumpkin pie spice  

1/2 teaspoon salt

Meringue

5 large eggs (whites only)

10 tablespoons granulated sugar

5 teaspoons water

1/4 teaspoon cream of tartar

 *Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves

How to make

STEP 1

Heat oven to 425°F.

STEP 2

Combine flour and 1/8 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough cold water with fork just until flour is moistened. Shape dough into ball; flatten slightly.

STEP 3

Roll out dough on lightly floured surface into 12-inch circle; fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and side. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge; set aside.

STEP 4

Beat eggs at medium speed in bowl until thick and lemon-colored. Add all remaining filling ingredients; beat until well mixed. Pour filling into prepared crust. Bake 10 minutes.

STEP 5

Reduce oven to 350°F.

STEP 6

Continue baking 40-50 minutes or until knife inserted in center comes out clean. Cool completely.

STEP 7

Increase oven to 425°F.

STEP 8

Combine egg whites, granulated sugar, water and cream of tartar in heavy 2-quart saucepan. Cook over low heat, beating with whisk, 5-6 minutes or until mixture reaches 160°F. Pour mixture into bowl; beat at high speed 6-7 minutes or until stiff peaks form.

STEP 9

Spoon meringue over pie, sealing meringue to crust. Bake 3-6 minutes or until meringue is lightly browned.