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Miss Julie's Pumpkin Meringue Pie
Miss Julie's Pumpkin Meringue Pie
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Easy pumpkin meringue pie with graham cracker crust, ideal for Thanksgiving.
Ingredients:
  • 1.5 cups finely ground graham cracker crumbs
  • 0.33333334326744 cup packed light brown sugar
  • 6 tablespoons butter, melted
  • 2 tablespoons all-purpose flour
  • 0.5 teaspoon ground cinnamon
  • 1 (15 ounce) can pumpkin puree
  • 1 cup heavy cream
  • 0.75 cup packed light brown sugar
  • 0.5 cup whole milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon fine sea salt
  • 3 large egg whites, at room temperature
  • 0.125 teaspoon cream of tartar
  • 0.33333334326744 cup white sugar
Instructions:
  • Preheat the oven to 375°F (190°C) for a perfectly heated cooking environment.
  • Combine graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon until mixture binds together. Press into a 9-inch pie plate.
  • Gently fit aluminum foil into the crust and fill with 1 inch of dry rice or dried beans.
  • Bake on the center oven rack until golden, approximately 7 minutes. Cool the crust on a wire rack.
  • Preheat the oven to a toasty 425°F (220°C).
  • In a bowl, combine pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt until smooth. Remove foil and baking weights from crust, then pour in the filling on a baking sheet.
  • 1. Bake in the preheated oven for 15 minutes. Then, lower the oven temperature to 350 degrees F (175 C) and bake until set, about 40 minutes. Transfer to a wire rack to cool. Finally, increase the oven temperature to 375 degrees F (190 C).
  • While the pie is cooling, prepare the meringue. In a medium bowl, use an electric mixer on medium speed to beat egg whites until frothy, about 2 minutes. Add cream of tartar and beat until soft peaks form, approximately 2 minutes. Gradually blend in sugar, increase mixer speed to medium-high, and beat until stiff and glossy peaks form, about 2 more minutes.
  • Pile the meringue onto the pie, creating small peaks with the back of a spoon.
  • Continue baking the pie in the oven until the meringue is beautifully golden brown, approximately 10 minutes. Then, place the pie on a wire rack to cool completely before serving.

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