Pumpkin Meringue Pie
Pumpkin Meringue Pie
Meringue tops this updated pumpkin pie.
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40 min
Prep Time
02 hrs 20 min
Total Time
8
servings Ingredients
Crust
1 cup all-purpose flour
18 teaspoon salt
13 cup cold Land O Lakes® Butter, cut into chunks
2 to 3 tablespoons cold water
Filling
1 cup firmly packed brown sugar
12 cup Land O Lakes® Heavy Whipping Cream
1 (15-ounce) can pumpkin
12 teaspoon salt
Meringue
5 large Land O Lakes® Eggs (whites only)
10 tablespoons granulated sugar
5 teaspoons water
14 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.
How to make
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STEP 1
Heat oven to 425°F.
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STEP 2
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 cold water with fork just until flour is moistened. Shape dough into ball; flatten slightly.
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STEP 3
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 side. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge; set aside.
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STEP 4
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.
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STEP 5
Reduce oven to 350°F.
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STEP 6
Continue baking 40-50 minutes or until knife inserted in center comes out clean. Cool completely.
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STEP 7
Increase oven to 425°F.
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STEP 8
Combine egg whites, granulated 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.
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STEP 9
Spoon meringue over pie, sealing meringue to crust. Bake 3-6 minutes or until meringue is lightly browned.
390 Calories
15 Fat (g)
85 Cholesterol (mg)
440 Sodium (mg)
60 Carbohydrates (g)
2 Dietary Fiber
6 Protein (g)
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