A showpiece dessert that combines the rich, smooth texture of pumpkin custard with a dramatic, mile-high meringue top. This recipe elevates classic pumpkin pie filling mix by adding sweetened condensed milk and extra egg yolks. Use canned pumpkin purée so you can bake this any time of year. The crowning touch is an airy, cloud-like meringue.
Why you’ll love this Pumpkin Meringue Pie
- Creamy, custard-like filling that holds its shape
- Fluffy meringue that browns beautifully
- Uses canned pumpkin — ready any season
- Impressive dessert for holidays, dinner parties or cozy fall nights
Tips for success and troubleshooting
- Prevent soggy bottoms: Blind bake the crust fully before filling.
- Keep heat under control: Start high, then reduce to let custard cook gently.
- Meringue tip: Make it last minute so it stays crisp — any moisture will collapse peaks.
- Torch vs. oven: Torch for precision browning; oven works in a pinch but watch closely.
Pumpkin Meringue Pie
A silky pumpkin custard filling, baked in a flaky crust and topped with a mile-high glossy meringue. Homemade pumpkin pie spice creates perfectly balanced flavours.
Ingredients
Pastry
- 1½ cups all-purpose flour
- 2 tsp granulated sugar
- ½ tsp salt
- ¼ cup cold lard or shortening
- ⅓ cup cold unsalted butter cubed
- 3-4 tbsp ice water approx
Filling
- 1½ cups canned pumpkin purée
- 2 eggs
- 2 egg yolks save whites for meringue
- ¾ cup sweetened condensed milk
- ½ cup 35% cream
- ¼ cup granulated sugar
- 1½ tsp Pumpkin Pie Spice see below
- 1 tsp kosher salt
- ¼ tsp cinnamon
Meringue
- 3 egg whites
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
Pumpkin Pie Spice
- 3 tbsp cinnamon
- 2 tbsp ground ginger
- 1¼ tsp ground all-spice
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 pinch pepper
Instructions
Pastry
- In food processor, pulse together flour, sugar and salt until combined; add lard and pulse until mixture resembles fine crumbs. Add butter and pulse until coarse crumbs the size of peas form, about 8 to 10 pulses. Drizzle in ice water; pulse to form ragged dough. Turn out onto work surface and press into ball. Wrap in plastic wrap, press into disc, then refrigerate until chilled, about 1 hour.
- Arrange oven racks in centre and bottom of oven. Preheat to 400°F.
- On lightly floured surface, roll out dough into 13-inch circle; fit into 9-inch pie plate. Trim, leaving ¾ inch overhang; fold under and flute edge. Prick bottom all over with fork. Freeze until firm, about 10 minutes.
- Line crust with parchment paper; fill with pie weights or dried beans. Bake on bottom rack for 20 minutes. Remove paper and pie weights; bake until golden, about 10 minutes. Remove from oven and reduce temperature to 350°F.
Filling
- Meanwhile, in large bowl, whisk together pumpkin purée, eggs, yolks, condensed milk, cream, sugar, Pumpkin Pie Spice, salt and cinnamon until smooth. Scrape into crust.
- Bake on centre rack until top is no longer shiny and edge is set yet centre still jiggles, 45 to 55 minutes. Let cool completely on rack; refrigerate until chilled.
Meringue
- Just before serving, make the meringue. In bowl from stand mixer set over a pot of simmering water, whisk together egg whites, sugar and cream of tartar until sugar dissolves and mixture is hot, about 3 minutes. Wipe bottom of bowl.
- Using stand mixer fitted with a whisk attachment, beat on medium until thick, about 2 minutes. Increase speed to high and beat until stiff, glossy peaks form, about 6 to 8 minutes. To remove any moisture on pie, lightly lay a paper towel on surface and remove quickly. Dollop meringue onto pie, then spread and swirl it. Using hand-held kitchen torch, brown at a 90-degree angle 3 inches from meringue, or brown in oven preheated to 425°F.
Pumpkin Pie Spice
- In bowl, whisk together cinnamon, ginger, allspice, clove, nutmeg and pepper (if using). Transfer to a tightly sealed container and store for eight to 10 months.
