Pumpkin Meringue Pie

Oxmoor House
one 9-inch pie


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3/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup cooked, mashed pumpkin
2 tablespoons butter or margarine, melted
3 eggs, separated
1 cup evaporated milk
1 teaspoon vanilla extract
1 unbaked (9-inch) pastry shell
1/4 cup plus 2 tablespoons sugar


Combine first 5 ingredients in a medium mixing bowl; add pumpkin and butter. Combine egg yolks, milk, and vanilla; add to pumpkin mixture, mixing well. Pour filling into pastry shell. Bake at 350° for 45 minutes or until knife inserted in center comes out clean.

Beat egg whites (at room temperature) until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Bake at 350° for 12 minutes or until meringue is golden brown. Cool to room temperature before serving.

Created date

February 2010