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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
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