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Miss Julie’s Pumpkin Meringue Pie

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Miss Julie’s Pumpkin Meringue Pie

Directions

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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 (Optional)
  • 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 (Optional)
  • 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
  • Methods :

  • 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.
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