Pumpkin Meringue Pie

ByElien Lewis
Jump to Recipe

This pumpkin meringue pie is next level with a topping of soft, toasted Swiss meringue. The contrast of silky pumpkin custard filling and the caramelized meringue is so so good.

A close-up of a slice of pumpkin pie topped with toasted meringue, with a bite taken out and the creamy filling visible. The pie sits on a white plate, and the background is softly blurred.

About this pie

This recipe is also easier than it looks. I use a simple pumpkin filling baked into a flaky par-baked pie crust, then whip up a Swiss meringue while the pie cools. The meringue gets piled on top and toasted until golden. It’s best with a kitchen torch, but you can use a broiler too.

A few key ingredients


  • Pumpkin puree:You can use canned or fresh, just make sure it’s smooth and not watery.
  • Brown sugar: Adds depth and a hint of caramel flavor compared to white sugar.
  • Pumpkin pie spices: Cinnamon, ginger, nutmeg, and cloves give this pie its classic fall flavor.
  • Orange zest: Brightens up the custard and balances the richness.
  • Heavy cream: Creates that silky, custard-like texture.

Why Par-Bake the Crust

Pumpkin pie fillings are custardy, which means they’re quite wet. If you don’t par-bake the crust, it will stay soggy and undercooked underneath the filling. By blind-baking (par-baking) the crust first, you set the structure and ensure the bottom is cooked. Want more details? Check out my in-depth post on par baking a pie crust.

Make Ahead Timeline

  • Day 1: Bake the pumpkin pie. Let it cool completely, then cover and refrigerate overnight.
  • Day 2 (serving day): Prepare the meringue and spread or pipe it over the chilled pie. Toast the meringue just before serving so it stays light and glossy.

Method

  1. Roll out your pie dough and fit it into a 9-inch pie dish. Trim and crimp the edges, then chill it while the oven heats.
A close-up of a baked, empty pie crust with golden, flaky edges in a clear glass pie dish, set on a light-colored countertop.
  1. Par-bake the crust until it is lightly golden. Let it cool.
A mixing bowl containing raw eggs, brown sugar, pumpkin puree, and freshly grated orange zest, ready to be combined for baking.
  1. Whisk together the filling ingredients until smooth.
Pumpkin pie filling being poured from a bowl into an unbaked pie crust, with the orange mixture spreading in the center of the golden, flaky shell.
  1. Pour into the cooled pie crust.
A homemade pumpkin pie with a golden, flaky crust sits in a clear glass pie dish on a light-colored countertop.
  1. Bake until the edges are set and the center still has a slight wobble. Let the pie cool completely.
A close-up of a metal whisk mixing a pale, liquid batter inside a stainless steel mixing bowl.
  1. Heat egg whites and sugar over a hot water bath.
Creamy meringue being whipped in a stand mixer with a metal whisk attachment, forming stiff, glossy peaks.
  1. Beat at high speed until stiff glossy peaks form.
A close-up of a pie with a golden, flaky crust and a fluffy, glossy white meringue topping, displayed in a clear glass pie dish on a light-colored countertop.
  1. Dollop the meringue over the chilled pumpkin pie filling.
A close-up of a pie with golden-brown, toasted meringue on top. A kitchen torch is being used to brown the swirled meringue, which sits on a flaky, baked crust in a glass pie dish.
  1. Torch the meringue with a kitchen torch or broiler so it’s a deep golden brown. 

Serving and storing.

Pumpkin meringue pie is best eaten the day it is topped and toasted, as the meringue can weep if stored for too long. Leftovers can be kept in the refrigerator, loosely covered, for up to 2 days. If you want to make the pie further in advance, bake the pumpkin pie base and store it without the meringue. It will keep in the fridge for up to 3 days or in the freezer for up to 2 months. Add the meringue and toast it on the day you plan to serve.

A close-up of a slice of pumpkin pie topped with toasted meringue on a white plate, with more pie and a pumpkin blurred in the background.
More

Pumpkin recipes

FAQs


Cracks usually happen when the custard sets too firmly or cools too quickly. Even if you haven’t over-baked it, the pie can still crack if the eggs make the filling extra firm, if the oven heats unevenly, or if the pie contracts suddenly while cooling. Bake until the edges are set but the center still has a bit of a wobble, then let it cool slowly in the oven with the door cracked open. And don’t worry if it does crack, it will still taste great, and the meringue topping will hide any imperfections anyway 🙂

Pumpkin filling is very wet which is why the crust must be par-baked. For extra insurance that it stays crisp, you can brush the par-baked crust with a thin layer of beaten egg white and bake it for 1–2 minutes before adding the filling. This creates a moisture barrier that helps keep the bottom crisp.


A kitchen torch gives the most control, but you can use your oven broiler instead. Place the pie under the broiler for a few minutes, watching closely so the meringue doesn’t burn.

A close-up of a slice of pie with a golden-brown crust, creamy pumpkin filling, and a thick layer of toasted, fluffy meringue on top—reminiscent of a classic Strawberry Meringue Pie—with some meringue dripping down the sides.

Pumpkin Meringue Pie

Elien Lewis
This pumpkin meringue pie is next level with a topping of soft, toasted Swiss meringue. The contrast of silky pumpkin custard filling and the caramelized meringue is so so good.
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Prep Time 30 minutes
Cook Time 1 hour
Additional Time 2 hours
Total Time 3 hours 45 minutes
Course Pies
Cuisine American
Servings 10
Calories 449 kcal

Ingredients
 
 

Filling

  • 150 g soft brown sugar
  • 1 Tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon black pepper fine
  • 425 g pure pumpkin puree fresh or canned
  • 180 g heavy cream or whipping cream
  • 1 Tablespoon orange zest finely grated
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla paste or extract

Swiss meringue topping

  • 3 large egg whites
  • 150 g granulated sugar
  • 1/8 tsp salt

Instructions
 

Blind-Baking Pastry

  • Preheat the oven to 425°F (220°C).
  • Roll out the pie crust on a lightly floured surface into a 12-inch circle. Drape it over a 9-inch deep dish pie pan, leaving an overhang. Roll the overhanging dough under the edge to make a thick border. 1 9" unbaked pie crust
  • To flute, push an index finger from one hand into the dough edge between the opposite hand's thumb and index finger. Continue this all around the dough edges. Alternatively, use a fork to create rustic lines around the edges or pinch the edges instead. prick the bottom of the pie crust all over with a fork.
  • Line the crust with parchment paper and fill it with pie weights all the way to the top.
  • Bake it at 425°F (220°C) for 15 minutes until the edges of the pie crust are lightly browned. Remove the baking weights and parchment paper and bake again for 3-5 minutes until the middle of the pastry no longer looks wet. For extra insurance that you have a crispy crust, brush the bottom of the hot crust with a thin layer of beaten egg white and bake for 1–2 minutes more. 
  • Let the pie crust cool to room temperature. Lower the oven temperature to 340°F/170°C.

The filling

  • In a large bowl, add the brown sugar, spices, flour, and salt, and whisk them together to break up any clumps. 150 g soft brown sugar, 1 Tablespoon all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg, 1/4 teaspoon black pepper
  • Add in the pumpkin puree, heavy cream, eggs, orange zest and vanilla and whisk it until smooth. Pour the filling into the par-baked pie crust. 425 g pure pumpkin puree, 180 g heavy cream, 1 Tablespoon orange zest , 2 large eggs, 1 large egg yolk, 1 teaspoon vanilla paste
  • Bake the pie at 340°F/170°C for approximately 45-50 minutes, until the filling is set around the edges but the center of the pie still has a slight wobble, similar to jelly.
  • Turn off the oven and open the door a tiny bit to release the heat. Let the pie cool in the oven for an hour.
  • Remove the pie from the oven and let it cool to room temperature. Refrigerate the pie until you're ready to serve it.

Swiss meringue topping

  • Mix egg whites, sugar and salt in a metal or heat-proof stand mixer bowl. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. 3 large egg whites, 150 g granulated sugar,1/8 tsp salt
  • Whisk the mixture constantly until the sugar dissolves or until the mixture reaches 160°F/71°C on a food thermometer.
  • Remove the bowl from the saucepan and place the bowl in your stand mixer fitted with a whisk attachment. Beat at high speed until stiff glossy peaks form. They should be thick and glossy with just a bit of a bend.
  • Dollop the meringue over the chilled pie filling and use an offset spatula to spread it evenly. Add in a few peaks and dips to the meringue. Torch the meringue with a kitchen torch so it's a deep golden brown, or pop it under the broiler for a few minutes (watching it closely.)

Notes

The Swiss meringue

I like a softer meringue topping, so I don’t whip it quite as long. It makes the texture more marshmallowy and light. If you want a firmer Swiss meringue that holds tall peaks, keep whipping until it reaches stiff peaks. Both work well, it’s just a matter of preference.

Measurements

Both metric and US customary measurements are provided. Use the toggle on the recipe card to switch between the two. 

Make Ahead Timeline

Day 1: Bake the pumpkin pie. Let it cool completely, then cover and refrigerate overnight.Note: You can roll out and par-bake the crust the day before if you want to get a head start. Keep the baked crust covered at room temperature until ready to fill.
Day 2 (serving day): Make the meringue and spread or pipe it over the chilled pie. Toast the meringue just before serving.

Nutrition

Serving: 1sliceCalories: 449kcalCarbohydrates: 44gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 168mgSodium: 456mgFiber: 1gSugar: 28g
Keyword pies
Tried this recipe?Let us know how it was!

I’m Elien Lewis, a published author, self-taught baker, recipe developer, and food photographer behind Baking With Butter. I was born in Belgium and grew up in New Zealand, with a long standing love of butter-heavy, from scratch baking. Every recipe here is developed and tested in my own kitchen to work reliably for home bakers. Thanks for being here!

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