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Pumpkin Meringue Pie

by Kathy Kingsley

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There are some die-hard pumpkin pie fans in my family, but there are also quite a few who love lemon meringue. I created this recipe to please both factions, and it was a hit right from the start. It now makes an appearance at our holiday table every year.

Ingredients

FOR THE PIE:
Your favorite 9-inch deep-dish piecrust (or make our Foolproof Piecrust)
1 (15-ounce) can solid-pack pumpkin (about 2 cups)
1 cup heavy cream
1/2 cup whole milk
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon cinnamon

1 teaspoon ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
FOR THE MERINGUE:
3 large egg whites, at room temperature
1/8 teaspoon cream of tartar
1/3 cup sugar

Instructions

Heat the oven to 400°. Shape the piecrust edge into a high-standing rim. Line the crust with a sheet of aluminum foil, gently pressing it into place. Pour about an inch of dry rice or dried beans onto the foil to weigh it down. Place the crust on the center oven rack and bake it for 15 minutes.
Carefully remove the foil and rice or beans by lifting the foil at the edges. Set it aside (the rice or beans can be reused several times). With a fork, prick the bottom of the crust 5 or 6 times to prevent puffing. Lower the heat to 375° and bake the crust 10 minutes more. Transfer it to a wire rack. Reduce the oven temperature to 350°. Note: Frozen crusts do not require foil or weights and should be baked at 400° for 10 minutes total.
In a large bowl, whisk together all the filling ingredients until well blended. Set the piecrust on a baking sheet and pour in the filling. Bake the pie until it's puffy around the sides and set in the center, about 50 minutes, then transfer it to a wire rack to cool. Raise the oven temperature to 375°.
While the pie cools, make the meringue. In a medium-size bowl, use an electric mixer at medium speed to beat the egg whites until frothy, about 2 minutes. Add the cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Slowly blend in the sugar, then increase the mixer's speed to medium-high and beat the egg whites until they are stiff and glossy, about 2 minutes more.
Spoon the meringue onto the pie, then use the back of the spoon to form small peaks. Return the pie to the oven and bake it until the meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely, about 3 hours. Serves 10.

Nutritional Information
Per serving (one slice): Calories 309 ● Total Fat 16 g (25% DV) ● Saturated Fat 8 g (41% DV) ● Cholesterol 78 mg (26% DV) ● Sodium 198 mg (8% DV) ● Total Carbohydrate 38 g (13% DV) ● Fiber 1 g (5% DV) ● Sugars 25 g ● Protein 4 g (8% DV) ● Vitamin A (141% DV) Calories 309

Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.