Pumpkin Meringue Pie….a classic Thanksgiving favorite with a fun twist
I realized that I don’t have any good ‘ol traditional apple or pumpkin pie recipes on the blog. Sure, there’s a Salted Caramel Apple Pie, which is beyond amazing (it’s actually the best apple pie I have ever made or tasted)! And there’s also the rich & creamy Pumpkin Spice Cheesecake, which is also a stellar addition to any holiday dessert line up. But you won’t find a classic deep dish apple pie or classic pumpkin pie.
I had every intention of remedying that situation this year.
But, as I thought about this year’s Thanksgiving line up, I eventually decided that adding a fun twist to traditional favorites was the way to go. Nothing outrageous. No big changes, no crazy new additions to the menu. Just small twists, like swapping steamed carrots for a bowl of beautiful roasted rainbow carrots lightly spiced with coriander and ground ginger.
For dessert, I’ve swapped out the classic pumpkin pie for this airy Pumpkin Meringue number. Before you get nervous that I’ve messed with a good thing, hear me out. I like to think I took a good thing, and made it waaaay better.
Pumpkin Meringue Pie has all the sweet and warm spice flavors you love about the traditional pie. What’s different is the consistency of the custard. Instead of the thick, dense pumpkiny custard that your used to, this pie serves up a light airy custard, all thanks to blended egg whites getting folder into the mix at the last minute.
I also swapped out my beloved all butter, flaky pie crust for a subtly spiced, brown sugar sweetened (such a touch) cream cheese crust. Pumpkin pie was meant to go with this crust, and this crust was meant to go with pumpkin pie.
Making Pumpkin Meringue Pie is not a quick task. There’s nothing overly complicated about the process, it’s just a little bit time consuming…but worth every single second, I assure you. So, you probably don’t want to wait until Thanksgiving day to make this pie. I’d recommend making the pie dough the weekend before (although you can make it up to two weeks in advance), and making the pie the day before.