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Pumpkin Meringue Pie
Pumpkin Meringue Pie
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Prep Time:
25 minutes
Total Time:
5 hours 50 minutes
Indulge in a decadent pumpkin meringue pie, featuring a flaky Pillsbury™ crust and luscious meringue topping - a sure hit with your loved ones!
Ingredients:
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 3 whole eggs
  • 3/4 cup packed brown sugar
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 cup half-and-half
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla
  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 cup granulated sugar
Instructions:
  • Preheat oven to 425°F. Follow the box instructions to place the pie crust in a 9-inch glass pie plate. Use a fork to prick the bottom and sides of the pastry. Bake for 12 to 15 minutes until lightly golden brown. Let cool on a rack.
  • Lower the oven temperature to 350°F. Beat eggs in a medium bowl using a wire whisk. Combine brown sugar and pumpkin until well blended. Mix in half-and-half, cinnamon, ginger, salt, cloves, and vanilla until fully combined. Pour the mixture into the partially baked crust. Bake for 45 to 50 minutes or until golden brown with a nearly set center.
  • In a large bowl, whip the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add granulated sugar, 2 tablespoons at a time, and beat on high speed until stiff, glossy peaks form. Spread the meringue over the hot filling to the edge of the crust. Bake for 15 to 17 minutes or until the meringue is light brown. Let the pie cool away from drafts for 4 hours, then store it in the refrigerator.

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