Pumpkin Meringue Pie


Pumpkin meringue pie has all the traditional flavors of pumpkin pie with even more pizzazz! You will find a delicious pumpkin pie filling topped with a luscious meringue. This pumpkin dessert will leave you begging for more and is sure to leave a smile on your face. Take it to your next potluck and guests will be thrilled and beg you for the recipe.

I love summer, I really do, but there is something about the chilly breeze in fall that makes my heart happy. I knew I was going to be hosting Thanksgiving and that I wanted to make several pumpkin-flavored desserts. Classic pumpkin pie has been a go-to favorite of mine since I was a little girl. But, I was looking for something extra. After trying out several recipes, I finally landed on this pumpkin pie with meringue, and it’s out of this world scrumptious


1 deep dish pie crust

¾ cups 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 (use half for a shorter meringue)

6 egg whites (4 of the reserved egg whites plus 2 additional)

2 teaspoon cream of tartar

2/3 cup sugar

Preheat oven to 425 degrees.

Combine ingredients for pie, and mix well. Pour into the pie crust.

Bake pie at 425 for 15 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes.

To make the meringue, add egg whites, sugar and cream of tartar and beat all three ingredients together until still and able to form peaks.

Spread meringue over the top of the pie (when it has finished baking in step 3) to the edge of the crust, sealing the pie.

Bake in a 350-degree oven for an additional 15 minutes.

Chill before

Note: to make a higher meringue, use an additional 3 egg whites, 1 teaspoon cream of tartar and 1/3 cup of sugar.

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