DEEP DISH PUMPKIN MERINGUE PIE

1
Pamela Thompson

By
@spinetingler

This is a new version of Pumpkin Pie! It is a Martha Stewart creation. It is timeconsuming but a great make-ahead and especially nice for the Thanksgiving holiday. Try it - you may not want to go back to the traditional pumpkin pie again!

Rating:

★★★★★ 1 vote

Serves:
10
Prep:
30 Min
Method:
Bake

Ingredients

  • FOR THE CRUST

  • 1 small
    disk pate brisee (french version of pie pastry/crust)
  • ·
    all-purpose flour, for surface
  • FOR THE FILLING

  • 3 large
    eggs
  • 15 oz
    can of pure pumpkin puree
  • 12 oz
    can of evaporated milk
  • 3/4 c
    packed light-brown sugar
  • 1 Tbsp
    cornstarch
  • 1 tsp
    pure vanilla extract
  • 3/4 tsp
    ground cinnamon
  • 3/4 tsp
    ground ginger
  • ·
    coarse salt
  • 1/4 tsp
    freshly grated nutmeg
  • FOR THE MERINGUE

  • 2 c
    granulated sugar
  • 8 large
    egg whites, room temperature

How to Make DEEP DISH PUMPKIN MERINGUE PIE

Step-by-Step

  1. 1.Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate for 30 minutes.
  2. 2.Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
  3. 3.Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.
  4. 4.Reduce oven temperature to 325 degrees. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).
  5. 5.Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
  6. 6.Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.

Printable Recipe Card

About DEEP DISH PUMPKIN MERINGUE PIE

Course/Dish: Pies
Main Ingredient: Non-Edible or Other
Regional Style: American




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