Pumpkin Pie with Marshmallow Meringue

Take traditional pumpkin pie up a notch by piling on a beautiful cloud of fluffy meringue on top.

Pumpkin Pie topped with Marshmallow Meringue
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

  1. 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.

  2. 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.

  3. 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.

  4. Mound meringue in the center of chilled pie. Using a handheld culinary torch, toast the meringue.

Pastry for Single-Crust Pie

  1. 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.

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