Meringue tops this updated pumpkin pie.
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1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Land O Lakes® Butter, cut into pieces
2 to 3 tablespoons cold water
2 large Land O Lakes® Eggs
1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Heavy Whipping Cream
1 (15-ounce) can cooked pumpkin
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
5 large Land O Lakes® Eggs (whites only)
10 tablespoons sugar
5 teaspoons water
1/4 teaspoon cream of tartar
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Heat oven to 425°F.
Combine flour and 1/8 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into ball; flatten slightly.
Roll out dough on lightly floured surface into 12-inch circle; fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge; set aside.
Beat eggs at medium speed in bowl until thick and lemon-colored. Add all remaining filling ingredients; beat until well mixed. Pour filling into prepared crust. Bake 10 minutes.
Reduce oven to 350°F.
Continue baking 40-50 minutes or until knife inserted in center comes out clean. Cool completely.
Increase oven to 425°F.
Combine egg whites, sugar, water and cream of tartar in heavy 2-quart saucepan. Cook over low heat, beating with whisk, 5-6 minutes or until mixture reaches 160°F. Pour mixture into bowl; beat at high speed 6-7 minutes or until stiff peaks form.
Spoon meringue over pie, sealing meringue to crust. Bake 3-6 minutes or until meringue is lightly browned.
These seasonal dessert recipes feature the iconic and delicious fall flavor of pumpkin . But we’re not just talking about pumpkin pie here; we have all sorts of goodies from pumpkin fudge and cakes to pumpkin cookies and tarts.