Pumpkin Meringue Pie

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Thanksgiving feasts typically include pumpkin pies as a dessert. It's the perfect creamy, savory, spicy, and sweet dessert to cap off a pleasant and fruitful season. Especially when topped with a mound of toasted sweet meringue that complements the smoothness of the pumpkin filling, this dessert is sure to be a hit at your Thanksgiving dinner.

Make sure you save room for this delicious dessert after taking in all the savory foods during Thanksgiving.

Ingredients:

1 9 inch Parbaked or traditional pie crust

Pumpkin Filling:

• 1 15 ounce can (425g) pure pumpkin purée (not pumpkin pie filling)

• 1/2 cup (115g) heavy cream

• 1/4 cup (50g) sweetened condensed milk

• 2 large eggs

• 1/2 cup (92g) lightly packed light brown sugar

• 1/4 cup (100g) granulated sugar

• 1 tbsp pure vanilla extract

• 1 1/2 tsp ground cinnamon

• 1 tsp ground ginger

• 1/2 tsp ground allspice

• 1/4 tsp freshly grated nutmeg

• 1/8 tsp ground cloves

• 1/8 tsp salt

Let's Make the Filing:

1. Preheat the oven to 400 degrees.

2. In a large bowl, whisk together the pumpkin, cream, condensed milk, eggs, both sugars, vanilla, cinnamon, ginger, allspice, nutmeg, cloves and salt. Pour the filling into the prepared crust and bake for 15 minutes.

3. Reduce the oven temperature to 350 degrees and bake until just set, 35 to 40 minutes more, until the edges are puffed and the center has a gentle jiggle in the middle.

4. Transfer to a wire rack and let cool completely.

5. Top with meringue or serve with whipped cream.

Meringue:

• 6 large egg whites

• 1/2 cup granulated sugar

• 1/4 tsp cream of tartar

• 1/4 tsp salt

• 1 tsp pure vanilla extract

Let's Whip up a Meringue Topping:

1. In the bowl of a stand mixer, add egg whites, sugar, cream of tartar, and salt, and then mix to combine.

2. Place the bowl over a saucepan with an inch of simmering water and whisk constantly until sugar is dissolved and mixture reaches 160 degrees.

3. Remove from heat, add vanilla and start whisking using your stand mixer on high speed until mixture is cooled and creates stiff peaks.

4. Add to the top of your cooled pumpkin pie and torch with a kitchen torch for toasted meringue.

Also try Apple Cranberry Crumb Pie , Zucchini and Tomato Quiche , Buttermilk Pie , Chocolate Fudge Pie , Pumpkin Meringue Pie , Appleicious Apple Pie , Sweet Potato Pie