How to Make Miss Julie's Pumpkin Meringue Pie - A Step-by-Step Guide

For many people, the arrival of fall means it's time to break out the pumpkin recipes. One classic fall dessert that never goes out of style is the beloved pumpkin pie. But why settle for just any old pumpkin pie when you can make Miss Julie's Pumpkin Meringue Pie?

This recipe is a special twist on the traditional pumpkin pie, featuring a light and fluffy meringue topping that takes this dessert to a whole new level. Miss Julie, a renowned pastry chef with years of experience in the kitch...

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Ingredients

  • 1 ½ cups finely ground graham cracker crumbs
  • ⅓ cup packed light brown sugar
  • 6 tablespoons butter, melted
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon (Optional)
  • 1 (15 ounce) can pumpkin puree
  • 1 cup heavy cream
  • ¾ cup packed light brown sugar
  • ½ cup whole milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon (Optional)
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon fine sea salt
  • 3 large egg whites, at room temperature
  • ⅛ teaspoon cream of tartar
  • ⅓ cup white sugar

Information

  • Prep Time: 40 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 55 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • Preheat the oven to 375 degrees F (190 degrees C).
  • 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.
  • Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
  • Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • 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.
  • 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).
  • 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.
  • Spoon meringue onto the pie, using the back of a spoon to form small peaks.
  • 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.
  • Nutrition

    452 cal.

    • Total Fat: 23g
    • Saturated Fat: 13g
    • Cholesterol: 112mg
    • Sodium: 404mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 2g
    • Total Sugars: 45g
    • Protein: 6g
    • Vitamin C: 3mg
    • Calcium: 95mg
    • Iron: 3mg
    • Potassium: 271mg