The easiest thanksgiving dessert recipe, pumpkin pie with toasted meringue topping!
Happy November friends! I’ve partnered with my favorite friends over at Eagle Brand to make this delicious, elevated pumpkin pie using their sweetened condensed milk. It’s almost Thanksgiving and this is your way of making the classic better!
What is pumpkin meringue pie?
Pumpkin meringue pie sounds fancier than it is. It’s really just the pie filling over a basic crust and topped with a marshmallow-like meringue topping. Torching is optional but highly recommended!
How to make pumpkin pie?
Pumpkin pie is so incredibly easy to make. Pour the filling over the crust and then bake it for about 45 minutes. The edges of the pie will look set but the center will still look a little jiggly while it’s hot. Let the pie cool completely and then refrigerate it. The filling is set once the pie has chilled for a few hours.
What you’ll need for pumpkin pie filling:
- Pure pumpkin puree (not pie filling)
- Eagle Brand Sweetened Condensed Milk – this is the only brand I use for sweetened condensed milk and it’s perfect for replacing the sugar in this pumpkin pie recipe.
- Large Eggs
- Pumpkin Pie Spice – I usually just make my own with cinnamon, nutmeg, ginger and cloves but if you use a pre-mixed version, you can do about 1 Tbsp of pumpkin spice.
What kind of crust to use?
I used a basic pie crust. You only need the bottom half so that would be half of my buttermilk pie crust recipe or half of a store-bought pack. This pumpkin meringue pie would also be amazing with a graham cracker crust or a gingersnap crust.
I don’t pre-bake my crust but it wouldn’t hurt if you did. It certainly would give a crispier bottom but make sure to cover the edges of the pie so the crust stays a golden brown color and doesn’t burn.
How to serve and store pumpkin pie?
In my opinion, pumpkin pie is best served cold. The meringue topping on the pumpkin meringue pie is good for a few days in the fridge but I prefer to make it the day it will be served. If you don’t have a kitchen torch, you can place the pumpkin pie with the meringue topping in the oven at 400F for a few minutes until the meringue browns.
The pie should be fully covered and stored in the refrigerator for up to a week. I do not recommend freezing pumpkin meringue pie.
Thanks so much for reading, if you make this pumpkin meringue pie make sure to tag me @baranbakery on instagram. As always, have a blessed day and happy baking!
- 1/2 homemade pie crust or 1/2 pack of store bought pie crust
- 1 large egg white
- 2 large eggs
- 1 large egg yolk
- 15oz can of pumpkin puree
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 14 oz can Eagle Brand Sweetened Condensed Milk
- 2 large eggs whites
- 1/2 cup brown sugar, packed
- 1/2 tsp vanilla extract
Preheat the oven to 350F.
Roll out the crust onto a floured surface and then place in a 9” pie plate. Refrigerate the crust while you make the filling
In a large bowl, combine the eggs with the pumpkin puree and whisk them together.
Add in the salt and spices and whisk them together, then add the Eagle Brand Sweetened Condensed Milk and mix until the mixture is fully combined and smooth.
Pour the mixture over the chilled pie crust. Beat the egg white until it’s foamy and brush it onto the pie crust.
Bake the pie, on the bottom rack, for 45 minutes until the edges are set and the center is still jiggly.
Remove it from the oven, let it cool to room temperature, then refrigerate it until it’s cold.
In a small saucepan, bring ½ cup of water to a simmer.
Keep the water simmering on low heat and place the bowl with the egg whites and sugar on top of the saucepan, creating a double boiler.
Whisk the egg whites and sugar over low heat for 5 to 10 minutes, until the sugar granules are dissolved. You can feel it between your fingers if the sugar is fully dissolved or you can use a candy thermometer and bring the mixture to about 150°F (65°C).
When the sugar granules are fully dissolved in the egg whites, remove the bowl from the heat and place it on the stand mixer. Beat the mixture on high speed, until stiff peaks form and the mixture is no longer warm.
Spread the meringue on top of the pie, torch it and serve.
Amount Per Serving: Calories: 339Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 185mgSodium: 218mgCarbohydrates: 53gFiber: 2gSugar: 49gProtein: 11g
Nutrition information may not be fully accurate.
For similar recipes, check out:
- PECAN PUMPKIN CHEESECAKE WITH CARAMEL WHIPPED CREAM
- APPLE BUTTER PIE
- APPLE PUMPKIN PIE WITH MAPLE WHIPPED CREAM
This post was sponsored by Eagle Brand. All thoughts and opinions are 100% my own, thank you for supporting the brands that make Baran Bakery possible!