Miss Julie's Pumpkin Meringue Pie
Description
This delicious pumpkin meringue pie with a graham cracker crust is surprisingly easy to prepare, making it perfect for Thanksgiving entertaining.
Ingredients
•
1 1/2 cups finely ground graham cracker crumbs
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1/3 cup packed light brown sugar
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6 tablespoons butter, melted
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2 tablespoons all-purpose flour
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1/2 teaspoon ground cinnamon
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1 (15 ounce) can pumpkin puree
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1 cup heavy cream
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3/4 cup packed light brown sugar
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1/2 cup whole milk
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2 large eggs
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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1/4 teaspoon fine sea salt
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3 large egg whites, at room temperature
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1/8 teaspoon cream of tartar
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1/3 cup white sugar
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
3
Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
4
Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
5
Preheat the oven to 425 degrees F (220 degrees C).
6
Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
7
Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
8
While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
9
Spoon meringue onto the pie, using the back of a spoon to form small peaks.
10
Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.