Ingredients
- Pie:
- 1 deep dish pie crust
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 eggs
- 12 ounces evaporated milk
- 15 ounces canned pumpkin
- Meringue:
- 6 egg whites (4 egg whites reserved from pie preparation plus 2 additional)
- 2 teaspoons cream of tartar
- 2/3 cup sugar
Instructions
- Prepare the Oven and Pie Crust:
- Preheat your oven to 425°F (220°C).
- Take the pie crust and place it on a baking tray for easier handling.
- Mix Pie Ingredients:
- In a large mixing bowl, combine granulated sugar, cinnamon, salt, ginger, and cloves. Stir these dry ingredients until well mixed.
- Beat in the eggs one at a time, ensuring they are fully incorporated.
- Mix in the evaporated milk and canned pumpkin until the mixture is smooth and homogeneous.
- Pour this pumpkin filling into the pie crust, smoothing the top with a spatula.
- Bake the Pie:
- Bake at 425°F for 15 minutes. After the initial baking period, reduce the oven temperature to 350°F (175°C).
- Continue baking for an additional 30 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Prepare the Meringue:
- While the pie is baking, place the egg whites in a clean, dry bowl. Ensure no yolk is in the whites for the meringue to properly form.
- Add cream of tartar to the egg whites and start beating with an electric mixer on medium speed.
- Gradually add sugar while continuing to beat the mixture. Increase the speed to high and beat until stiff peaks form and the meringue looks glossy.
- Top Pie with Meringue:
- Once the pie is baked, remove it from the oven and immediately spread the meringue on top while the pie is still hot.
- Spread the meringue to the edges of the crust to seal the pie filling underneath. This prevents the meringue from shrinking during baking.
- Create peaks with the back of a spoon for a decorative effect.
- Final Baking:
- Return the pie to the oven, now at 350°F, and bake for an additional 15 minutes, or until the meringue is golden brown.
- Cool and Serve:
- Allow the pie to cool on a wire rack for at least 1 hour, then refrigerate it to chill completely. This makes the pie easier to slice and serve.
Notes
- For a Higher Meringue: If you desire a taller meringue topping, increase the egg whites to 9, use 3 teaspoons of cream of tartar, and 1 cup of sugar.
- Serving Suggestion: Serve chilled with a sprinkle of cinnamon or nutmeg on top for added flavor.
- Storage: Pumpkin Meringue Pie can be stored in the refrigerator for up to 3 days.
This expanded recipe should give you clear step-by-step instructions for making a delicious Pumpkin Meringue Pie, perfect for fall gatherings or a festive holiday table. Enjoy your baking!
