Pumpkin Meringue Pie

Name: Pumpkin Meringue Pie
Prep time: 40 min
Total time: 2 h 20 min
Yield: 8 servings
Ingredients: Crust; 1 cup all-purpose flour; 1/8 teaspoon salt; 1/3 cup cold Land O Lakes® Butter cut into chunks; 2 to 3 tablespoons cold water; Filling; 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 pumpkin; 1 teaspoon pumpkin pie spice *; 1/2 teaspoon salt; Meringue; 5 large Land O Lakes® Eggs (whites only); 10 tablespoons granulated sugar; 5 teaspoons water; 1/4 teaspoon cream of tartar

Meringue tops this updated pumpkin pie.

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40 min

Prep Time

02 hrs 20 min

Total Time

servings

Ingredients

Crust

1 cup all-purpose flour

¹/₈ teaspoon salt

¹/₃ cup cold Land O Lakes® Butter, cut into chunks

2 to 3 tablespoons cold water

Filling

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 pumpkin

1 teaspoon pumpkin pie spice

¹/₂ teaspoon salt

Meringue

5 large Land O Lakes® Eggs (whites only)

10 tablespoons granulated 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.

How to make

STEP 1

Heat oven to 425°F.
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.
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.
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.
STEP 5

Reduce oven to 350°F.
STEP 6

Continue baking 40-50 minutes or until knife inserted in center comes out clean. Cool completely.
STEP 7

Increase oven to 425°F.
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.
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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