Recipes and Cooking Pumpkin Pie with Marshmallow Meringue Take traditional pumpkin pie up a notch by piling on a beautiful cloud of fluffy meringue on top. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 10, 2021 Print Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 35 mins Bake Time: 10 mins Bake Time: 45 mins Cool Time: 60 mins Chill Time: 2 hrs Servings: 8 Ingredients 1 Pastry for Single-Crust Pie 4 eggs 1 ounce pumpkin 1 ½ cup sugar 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground ginger ¾ cup half-and-half 1 teaspoon vanilla Pastry for Single-Crust Pie 1 ½ cup all-purpose flour ¼ teaspoon salt ¼ cup shortening or lard ¼ cup butter, cut up, or shortening or lard ¼ cup ice water Directions Preheat oven to 450°F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface use your hands to slightly flatten pastry ball. Roll pastry into a 12-inch circle. Line a 9-inch pie plate with pastry circle. Trim and flute edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 2 to 3 minutes more or until crust is set and dry. Remove from oven; reduce oven temperature to 375°F. Separate egg yolks from egg whites. Cover and chill egg whites. For filling, in a medium bowl whisk together egg yolks, pumpkin, 3/4 cup of the sugar, the cinnamon, salt, and ginger. Whisk in half-and-half and pour into unbaked crust. Bake about 45 minutes or until center is set. Cool on a wire rack 1 hour, then cover and chill at least 2 hours or overnight. During last 30 minutes that pie is chilling, set egg whites out at room temperature. In the top of a double boiler combine room temperature egg whites, remaining 3/4 cup sugar, and the vanilla. Place over a pan of simmering water (bottom of pan should not touch the water). Beat with a mixer on high for 7 minutes or until stiff peaks form (tips stand straight) and a thermometer registers 160°F, scraping double boiler frequently. Mound meringue in the center of chilled pie. Using a handheld culinary torch, toast the meringue. Pastry for Single-Crust Pie In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. If you don't have a culinary torch, bake as directed in a pie pan. Add marshmallow meringue and broil 5 inches from the heat 2 minutes or until meringue is browned. Print