Miss Julie's Pumpkin Meringue Pie

This delicious pumpkin meringue pie with a graham cracker crust is surprisingly easy to prepare, making it perfect for Thanksgiving entertaining.

• Preparation Time: 40 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 55 mins
• Calories: 452 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1 cup heavy cream
• 1 (15 ounce) can pumpkin puree
• 6 tablespoons butter, melted
• 3 large egg whites, at room temperature
• 0.5 teaspoon ground cinnamon
• 0.75 cup packed light brown sugar
• 1.5 cups finely ground graham cracker crumbs
• 0.33333334326744 cup white sugar
• 0.5 cup whole milk
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.125 teaspoon cream of tartar
• 0.33333334326744 cup packed light brown sugar
• 0.25 teaspoon fine sea salt

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Preheat the oven to 375 degrees F (190 degrees C).

Step 3

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.

Step 4

Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.

Step 5

Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.

Step 6

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.

Step 7

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).

Step 8

Spoon meringue onto the pie, using the back of a spoon to form small peaks.

Step 9

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.

Step 10

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.