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Take your pumpkin pie to the literal next level by topping it with a heaping layer of toasted meringue.

Meringue

Ingredients

  • 8 large egg whites

  • 2 cups sugar

  • 1/4 teaspoon cream of tartar

  • 1/2 teaspoon vanilla extract

Instructions

  1. In a heatproof bowl over a saucepan of simmering water, place the egg whites, sugar and cream of tartar. Whisk constantly until sugar is dissolved and egg whites are warm, about 5 minutes.

  2. Whip mixture with the whisk attachment of a stand mixer until the mixture is lofty, glossy and holds stiff peaks. Add vanilla, mix well and dollop mixture all over the top of the pie, aiming for about 6 inches of height. Brulee the meringue with a torch. Serve pie immediately at room temperature.

Meringue

Pumpkin Filling

Ingredients

  • 1 (15-ounce) can pumpkin puree

  • 1/4 cup sour cream

  • 1 1/2 tablespoons pumpkin pie spice

  • 2 tablespoons bourbon

  • 2 eggs

  • 2 egg yolks

  • 3/4 cup maple syrup

  • 3/4 cup heavy cream

Instructions

  1. Whisk all ingredients together and pour into the pre-baked pie shell. Bake the pie at 350 degrees until the center has just set and the pie still wobbles when shaken, about 40 minutes. Allow to cool to room temperature.

Pumpkin Filling

Pie Crust

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1/2 tablespoon brown sugar

  • 1 teaspoon kosher salt

  • 9 tablespoons unsalted butter, cubed and chilled

  • 3 to 6 tablespoons ice water

Instructions

  1. In the bowl of a food processor fitted with the blade attachment, place flour, sugar and salt and pulse to combine. Add butter to the processor and pulse until the mixture resembles coarse meal. With the processor running, slowly drizzle in up to 6 tablespoons of ice water until the mixture comes together and begins to form a ball. Knead the dough a few times by hand if necessary then divide it in half and wrap in plastic wrap. Refrigerate for at least 1 hour before rolling out crust.

  2. Roll out the dough and place into a 9-inch deep-dish pie pan. Crimp edges as desired and place in the freezer to set for 15 minutes.

  3. Preheat oven to 375 degrees. Once the crust is chilled, place parchment paper in the pie crust and pour in baking weights or dried beans. Blind bake the crust for 15 minutes, then remove parchment paper and weights and bake another 10 minutes.

Pie Crust
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