Recipes and Cooking Pumpkin Pie with Marshmallow Meringue Be the first to rate & review! 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 August 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 35 mins Bake Time: 10 mins Bake Time: 45 mins Cool Time: 1 hrs Chill Time: 2 hrs Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Pastry for Single-Crust Pie 4 eggs 1 15 ounce can 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. Rate it Print Nutrition Facts (per serving) 425 Calories 18g Fat 62g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 425 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 116mg 39% Sodium 317mg 14% Total Carbohydrate 62g 23% Total Sugars 41g Protein 7g Vitamin C 2.4mg 12% Calcium 61mg 5% Iron 2.3mg 13% Potassium 205mg 4% Fatty acids, total trans 1g Folate, total 61.9mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.