This pumpkin meringue pie pairs a silky, spiced pumpkin custard with a cloud of toasted meringue. Canned pumpkin purée makes the filling easy to prepare any time of year, while sweetened condensed milk, cream and extra egg yolks give it its rich, smooth texture.

A homemade blend of cinnamon, ginger, allspice, cloves, nutmeg and a pinch of pepper brings warmth to the filling, while the meringue is piled high and toasted just before serving.

Why You’ll Love This Pumpkin Meringue Pie

A twist on classic pumpkin pie: A towering toasted meringue replaces the usual whipped-cream topping.
Rich, creamy filling: Sweetened condensed milk, cream and egg yolks create a smooth, custardy texture.
Made with canned pumpkin purée: No roasting or puréeing a fresh pumpkin — and you can make it any time of year.
Made for the holiday table: The towering toasted meringue gives a familiar pumpkin pie serious presence.

Pumpkin Meringue Pie

A classic pumpkin pie with silky, spiced custard and a mile-high toasted meringue, made with canned pumpkin purée and homemade Pumpkin Pie Spice.

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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.

Keyword canned pumpkin purée, pumpkin meringue, pumpkin meringue pie, Pumpkin Pie, Pumpkin Pie Spice, pumpkin pie with meringue

ELLE Gourmet Tips

Blind-bake the crust.: Bake the pastry with pie weights first, then remove them and continue baking until golden before adding the filling.
Look for a slight jiggle.: The filling is ready when the edges are set but the centre still jiggles slightly. Cool completely, then refrigerate until chilled.
Make the meringue just before serving.: Prepare and add the meringue at the last minute, as directed in the recipe.
Remove any moisture first.: If moisture has collected on the chilled pie, lightly lay a paper towel over the surface and remove it quickly before adding the meringue.
Torch it — or use the oven.: A kitchen torch gives you precise control over the browning, but the recipe also gives a 425°F oven as an alternative.