Ingredients
Crust
- 1/2 homemade pie crust or 1/2 pack of store bought pie crust
- 1 large egg white, room temperature
Pumpkin Filling
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 15 oz 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
Marshmallow Meringue
- 2 large eggs whites, room temperature
- 1/2 cup light brown sugar, lightly packed
- 1/2 tsp vanilla extract
Method
Crust
- Preheat the oven to Preheat the oven to 350 (177C) conventional (no fan)..
- Roll out the crust onto a floured surface and then place it in a 9” pie plate. Refrigerate the crust while you make the filling.1/2 homemade pie crust or 1/2 pack of store bought pie crust, 1 large egg white room temperature
Pumpkin Filling
- In a large bowl, combine the eggs with the pumpkin puree and whisk them together.2 large eggs room temperature, 1 large egg yolk room temperature, 15 oz can of pumpkin puree
- 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.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
- 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.
Toasted Meringue
- In a small saucepan, bring ½ cup of water to a simmer.
- Keep the water simmering on low heat and place a bowl with the egg whites and sugar on top of the saucepan, creating a double boiler.2 large eggs whites room temperature, 1/2 cup light brown sugar lightly packed
- 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. Add the vanilla and beat the mixture on high speed, until stiff peaks form and the mixture is no longer warm.1/2 tsp vanilla extract
- Spread the meringue on top of the pie, torch it, and serve.
Nutrition
Serving: 1gCalories: 339kcalCarbohydrates: 53gProtein: 11gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 185mgSodium: 218mgFiber: 2gSugar: 49g