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Pumpkin Meringue Pie

Pumpkin Meringue Pie recipe: Flaky crust, creamy pumpkin filling, and toasted meringue topping. Make this show-stopping dessert for your next gathering and impress your friends! Try it now!

Here’s a seasonal showstopper: a pumpkin meringue pie that’s as stunning as it is scrumptious.

The velvety pumpkin filling is nestled in a flaky pastry crust, topped with a fluffy cloud of toasted meringue.

It’s the perfect fusion of autumnal flavors and textures, sure to impress at your next holiday gathering.

Ready Time

2 hrs


9 servings


  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/4 cup ice-cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup canned pumpkin puree
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 3 large egg whites
  • 1 teaspoon cream of tartar
  • Pinch of salt


Preheat the oven to 375°F (190°C). In a large bowl, whisk together the flour, sugar, and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch pie dish and trim the edges to fit. Crimp the edges to form a decorative border.

Refrigerate for 10 minutes.

Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and pie weights or beans.

Return the crust to the oven and bake for an additional 5-7 minutes, or until lightly golden.

Let the crust cool completely. In a separate bowl, whisk together the pumpkin puree, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and ginger.

Pour the filling into the cooled pie crust and smooth the top.

Bake for 40-45 minutes, or until the filling is set. In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.

Gradually add the sugar and continue beating until stiff peaks form.

Spread the meringue over the filling, making sure to seal the edges of the meringue to the pie crust. Bake for an additional 10-15 minutes, or until the meringue is golden brown.

Let the pie cool to room temperature before serving.


To ensure a flaky crust, keep the butter cold and handle the dough gently.

Don’t overmix the filling, or it might become too dense.

When rolling out the dough, make sure to rotate the dough frequently to prevent it from sticking to the surface.

If you don’t have pie weights, you can use dried beans or even uncooked rice as a substitute.

To prevent the meringue from weeping, make sure to spread it all the way to the edges of the crust, sealing it tightly.

Let the pie cool completely before serving to prevent the meringue from collapsing.

You can make the pie crust ahead of time and store it in the fridge for up to 2 days or freeze it for up to 2 months.

Nutrional Value

  • Calories: 340
  • Total Fat: 17g
  • Saturated Fat: 10g
  • Cholesterol: 80mg
  • Sodium: 250mg
  • Total Carbohydrates: 39g
  • Dietary Fiber: 2g
  • Sugars: 24g
  • Protein: 6g
Pumpkin Meringue Pie
Pumpkin Meringue Pie

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