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Pumpkin Pie with Vanilla Meringue
Pumpkin Pie with Vanilla Meringue
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your pumpkin pie with irresistibly light and fluffy whipped cream by Michelle Lopez.
Ingredients:
  • 1 (9 inch) unbaked pie crust
  • 1 (15 ounce) can pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1 cup granulated sugar
  • 5 large egg whites
  • 0.25 teaspoon cream of tartar
  • 1 pinch kosher salt
  • 2 teaspoons pure vanilla extract
Instructions:
  • Prepare the Allrecipes' Simple Pumpkin Pie as directed, then proceed to make the meringue topping.
  • Combine sugar, egg whites, cream of tartar, and salt in a heatproof bowl over simmering water, ensuring the bowl does not touch the water.
  • Stir the mixture over medium heat with a heatproof rubber spatula, making sure to scrape the bowl's sides, until the sugar is fully melted, and the candy thermometer reads 160°F (70°C) when inserted in the center of the mixture.
  • Pour the mixture into a stand mixer with the whisk attachment. Whisk on low for 1 minute, then switch to medium-high and whisk for 10 minutes until stiff, glossy peaks form. The bowl should feel cool. Mix in vanilla on medium-low speed until combined.
  • Spoon the meringue over the pumpkin pie and torch it with a chef's torch before serving.

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