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Gallery Deep-Dish Pumpkin-Meringue Pie Credit: Johnny Miller Recipe Summary prep: 25 mins total: 2 hrs 10 mins Servings: 10 Yield: Makes one 9-inch deep-dish pie
Ingredients For the Crust 1 small disk Versatile Pate Brisee All-purpose flour, for surface For the Filling 3 large eggs 1 can (15 ounces) pure pumpkin puree 1 can (12 ounces) evaporated milk 3/4 cup packed light brown sugar 1 tablespoon cornstarch 1 teaspoon pure vanilla extract 3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger Coarse salt 1/4 teaspoon freshly grated nutmeg For the Meringue 2 cups granulated sugar 8 large egg whites, room temperature
Cook’s Notes Pie can be refrigerated for up to 1 day. Top with meringue just before serving.
Gallery Deep-Dish Pumpkin-Meringue Pie Credit: Johnny Miller
Recipe Summary prep: 25 mins total: 2 hrs 10 mins Servings: 10 Yield: Makes one 9-inch deep-dish pie
Gallery
Deep-Dish Pumpkin-Meringue Pie Credit: Johnny Miller
Deep-Dish Pumpkin-Meringue Pie
Credit: Johnny Miller
Deep-Dish Pumpkin-Meringue Pie
Recipe Summary prep: 25 mins total: 2 hrs 10 mins Servings: 10 Yield: Makes one 9-inch deep-dish pie
Recipe Summary
prep: 25 mins total: 2 hrs 10 mins
Servings: 10 Yield: Makes one 9-inch deep-dish pie
prep: 25 mins
total: 2 hrs 10 mins
prep:
25 mins
total:
2 hrs 10 mins
Servings: 10
Yield: Makes one 9-inch deep-dish pie
10
Makes one 9-inch deep-dish pie
Ingredients
Ingredients
1 small disk Versatile Pate Brisee All-purpose flour, for surface
3 large eggs 1 can (15 ounces) pure pumpkin puree 1 can (12 ounces) evaporated milk 3/4 cup packed light brown sugar 1 tablespoon cornstarch 1 teaspoon pure vanilla extract 3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger Coarse salt 1/4 teaspoon freshly grated nutmeg
2 cups granulated sugar 8 large egg whites, room temperature
Directions
Preheat oven to 375°F. Make the crust: On a lightly floured surface, roll out dough to an 1/8-inch thickness. 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 30 minutes.
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.
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.
Reduce oven temperature to 325°F. 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).
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.
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.
Cook’s Notes Pie can be refrigerated for up to 1 day. Top with meringue just before serving.
Cook’s Notes
Pie can be refrigerated for up to 1 day. Top with meringue just before serving.
Reviews (8)
Add Rating & Review 236 Ratings 5 star values: 85 4 star values: 73 3 star values: 49 2 star values: 25 1 star values: 4
Reviews (8)
Add Rating & Review 236 Ratings 5 star values: 85 4 star values: 73 3 star values: 49 2 star values: 25 1 star values: 4
Add Rating & Review
236 Ratings 5 star values: 85 4 star values: 73 3 star values: 49 2 star values: 25 1 star values: 4
236 Ratings 5 star values: 85 4 star values: 73 3 star values: 49 2 star values: 25 1 star values: 4
236 Ratings 5 star values: 85 4 star values: 73 3 star values: 49 2 star values: 25 1 star values: 4
5 star values: 85 4 star values: 73 3 star values: 49 2 star values: 25 1 star values: 4
Martha Stewart Member Rating: 5 stars 04/22/2016 Nice recipe! Yummy! Tried out at home..was wonderful! Keep sharing :) for more recipes..please visit >> http://www.banglarecipe.net Martha Stewart Member Rating: Unrated 01/23/2015 http://www.educationalwriting.net/ visit here Martha Stewart Member Rating: Unrated 12/19/2011 A friend of mine said I probably needed to whip the egg whites a lot longer, until they become stiff. I will try it again! Martha Stewart Member Rating: Unrated 11/25/2011 The meringue came out perfect for me. It was glossy, gorgeous, and easy to handle. It didn't weep a single drop, even though it was a humid day. The only problem was that it's far too high to fit under a gas-oven broiler, but it browned in 2 minutes in the oven at 500. I took it to a gathering, and as soon as I set it out, everyone took pictures! I also thought the pumpkin filling was better than most. I'll definitely use this recipe again. Martha Stewart Member Rating: Unrated 11/24/2011 Yep! Meringue was a bomb but pumpkin pie was fabulous! Just ended up topping with homemade whipped cream. Martha Stewart Member Rating: Unrated 11/13/2011 This was the first meringue I made, carefully following directions, taking time to do it right. The 2 cups of sugar for the meringue may be wrong. It came out too wet and too sweet. I checked Martha's other meringue recipes, 6 lg eggs = 1/2 cup sugar, 8 lg eggs = 3/4 sugar. Big difference! I was very disappointed that it did not come out right. Pumpkin filling was good with the brown sugar. Pate Brisee was great, as always. Martha Stewart Member Rating: 2 stars 10/19/2011 This ppie looks great and turns out well. Just like the Lemon Merangue. Unfortunately it is far too sweet for our tastes. Rather than sugar we substituted Splenda and it tasted great and held up very well. We did add one half cup of sugar to the merangue and the rest was Splenda. Nice change from whipped cream. Rather like German Chocolate pie. Great for Halloween and the rest of the holidays.Martha Stewart Member
Rating: 5 stars 04/22/2016
Nice recipe! Yummy! Tried out at home..was wonderful! Keep sharing :) for more recipes..please visit » http://www.banglarecipe.net
Rating: 5 stars
Rating: Unrated 01/23/2015
http://www.educationalwriting.net/ visit here
Rating: Unrated
Rating: Unrated 12/19/2011
A friend of mine said I probably needed to whip the egg whites a lot longer, until they become stiff. I will try it again!
Rating: Unrated 11/25/2011
The meringue came out perfect for me. It was glossy, gorgeous, and easy to handle. It didn’t weep a single drop, even though it was a humid day. The only problem was that it’s far too high to fit under a gas-oven broiler, but it browned in 2 minutes in the oven at 500. I took it to a gathering, and as soon as I set it out, everyone took pictures! I also thought the pumpkin filling was better than most. I’ll definitely use this recipe again.
Rating: Unrated 11/24/2011
Yep! Meringue was a bomb but pumpkin pie was fabulous! Just ended up topping with homemade whipped cream.
Rating: Unrated 11/13/2011
This was the first meringue I made, carefully following directions, taking time to do it right. The 2 cups of sugar for the meringue may be wrong. It came out too wet and too sweet. I checked Martha’s other meringue recipes, 6 lg eggs = 1/2 cup sugar, 8 lg eggs = 3/4 sugar. Big difference! I was very disappointed that it did not come out right. Pumpkin filling was good with the brown sugar. Pate Brisee was great, as always.
Rating: 2 stars 10/19/2011
This ppie looks great and turns out well. Just like the Lemon Merangue. Unfortunately it is far too sweet for our tastes. Rather than sugar we substituted Splenda and it tasted great and held up very well. We did add one half cup of sugar to the merangue and the rest was Splenda. Nice change from whipped cream. Rather like German Chocolate pie. Great for Halloween and the rest of the holidays.
Rating: 2 stars
All Reviews for Deep-Dish Pumpkin-Meringue Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Deep-Dish Pumpkin-Meringue Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
