Pumpkin Meringue Pie

by Kelli on November 13, 2013

Pumpkin Meringue Pie….a classic Thanksgiving favorite with a fun twist

Pumpkin Meringue Pie is a classic Thanksgiving favorite with a fun twist! | TheCornerKitchenBlog.com #pumpkin

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.

Pumpkin Meringue Pie is a classic Thanksgiving favorite with a fun twist! | TheCornerKitchenBlog.com #pumpkin

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.

Pumpkin Meringue Pie is a classic Thanksgiving favorite with a fun twist! | TheCornerKitchenBlog.com #pumpkin

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.

Pumpkin Meringue Pie is a classic Thanksgiving favorite with a fun twist! | TheCornerKitchenBlog.com #pumpkin

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.

Pumpkin Meringue Pie

Yield: Makes 1 ten-inch pie (dough makes 2 10-inch shells)


    For the Cream Cheese Pastry:
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground ginger
  • 2 ounces cream cheese, softened
  • 1 stick (4 ounces) cold unsalted butter, cut into tablespoons
  • 3 tablespoons ice water
  • 1 large egg, lightly beaten
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon vanilla extract
  • For the Pie:
  • 1 pint heavy cream
  • 1 cinnamon stick
  • 3 whole cloves
  • 1/2 cup brown sugar
  • 2 large eggs, separated
  • 1 15-ounce can pumpkin puree (not pie filling)
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons granulated sugar
  • For the Meringue Topping:
  • 1/2 cup sugar
  • 1/4 cup water
  • 2 large egg whites


For the Cream Cheese Pastry:

In a food processor, combine the flour, brown sugar and spices, and pulse to mix. Add the cream cheese and blend until the mixture is sandy. Add the butter and blend until the mixture resembles coarse meal.

In a small bowl, combine the ice water, egg, oil and vanilla. Slowly pour into the food processor, mixing until the dough just forms a ball. Turn the dough out onto a lightly floured surface, divide it in half and pat into two small disks. Wrap the dough in plastic and refrigerate for at least 30 minutes or overnight.

For the Pie:

Preheat the oven to 350 degrees F.

On a lightly floured surface, roll the disk of Cream Cheese Pastry to about 1/8 inch thick. Fit the round into a 10-inch pie plate and trim the overhang to 1-inch. Fold the overhang under the rim and crimp decoratively. Line the pie shells with foil and fill with pie weights or dried beans.

Bake the shell for 30 minutes, or until lightly colored around the edges. Remove the foil and weights and bake for another 5 minutes, or until lightly browned. Cool slightly.

Meanwhile, in a medium saucepan, combine the cream,cinnamon sticks & cloves, and simmer over low heat for about 25 minutes, until reduced to 1 1/4 cups. Remove from the the heat and cool. Strain and discard the spices.

Combine the brown sugar and egg yolks in a large bowl, and beat using a hand mixer for about 3 minutes, until thick and pale. Reduce speed to low, and beat in the pumpkin puree and nutmeg. Slowly add the cooled cream and beat until just blended.

In a stainless-steel bowl, using clean beaters, beat the egg whites until soft peaks form. Slowly beat in the granulated sugar and continue beating until the whites are stiff and glossy. Fold one-quarter of the beaten egg whites into the pumpkin filling, then fold in the remaining whites. Pour the filling into the pie shell and smooth the surfaces.

Bake for about 1 hour, or until the custard is lightly golden and just beginning to crack all over. Remove from the oven and cool completely on a wire rack.

For the Meringue Topping:

In a small, heavy-bottomed saucepan, combine the sugar and water. Bring to a boil, stirring just until the sugar dissolves. Let the mixture continue to boil, without stirring, until the temperature registers 220° on a candy thermometer, about 5-8 minutes.

In a large stainless-steel bowl, using an electric mixer, beat the egg whites at medium speed until firm. Beating constantly, carefully add the hot sugar syrup to the whites (if the starts to harden in the saucepan, heat it again, bringing it to the appropriate temperature) in a thin steady stream; be careful not to splatter against the beaters or the side of the bowl. Increase the speed to high and beat the meringue until stiff, glossy and slightly cool.

Preheat the broiler and position a rack 8 inches from the heat. Spoon the meringue over the top of the pie and spread. Broil the meringue for about 30 seconds, rotating the pie, if necessary, for even browning,


Slighty adapted from Food & Wine


Pumpkin Meringue Pie is a classic Thanksgiving favorite with a fun twist! | TheCornerKitchenBlog.com #pumpkin


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{ 26 comments… read them below or add one }

Carrian November 13, 2013 at 9:32 AM

Oh my goodness! I love this! It looks so good! I think this is my newest dish on my Thanksgiving menu!


Kelli November 14, 2013 at 8:45 AM

Thanks, Carrian! Your family is in for such a treat this Thanksgiving!


Joanne November 13, 2013 at 12:27 PM

This is going to come off as majorly sacreligious but…I actually don’t like pumpkin pie that much! This lighter custard though…totally calling to me in a big way. Like, woah.


Kelli November 14, 2013 at 8:47 AM

Whaaaaaaat?!?!?? I’m sort of intrigued by this. Maybe this meringue situation will be the one to sway you in the other direction :)


Ashley | Spoonful of Flavor November 13, 2013 at 12:28 PM

I would love a slice of this pie! I love how you added the meringue topping.


Kelli November 14, 2013 at 8:48 AM

Thank you, Ashley!


Lauren @ Climbing Grier Mountain November 13, 2013 at 1:59 PM

I give you 50 gold mitts for this pie! Meringue and I don’t see eye to eye just yet:)


Kelli November 14, 2013 at 8:49 AM

Haha…you crack me up…still trying to decide if the gold mitts are a good thing or bad thing :)


Jessica @ A Kitchen Addiction November 13, 2013 at 2:51 PM

Love that you topped pumpkin pie with meringue! I’ll have to make this for my mom who is a huge fan of meringue!


Kelli November 14, 2013 at 8:49 AM

Thanks, Jess! Your mom is going to do backflips over this pie!


Rachel @the dessert chronicles November 13, 2013 at 9:03 PM

This is such a great idea! I may have to make this for Thanksgiving this year!


Kelli November 14, 2013 at 8:50 AM

Thank you, Rachel!


Tieghan November 13, 2013 at 10:25 PM

It is so pretty and perfect! You can just send the whole pie my way please?!?! :)


Kelli November 14, 2013 at 8:51 AM

Thank you, Tieghn! With your family you might need 2 pies….on their way :)


Natalie @ Tastes Lovely November 14, 2013 at 12:17 PM

Keep putting fun twists on the classics! Kelli, this pie looks amazing. I can’t wait to try your cheesecake pie crust. Sounds like the perfect match for this pie.


Kelli November 14, 2013 at 3:28 PM

Thanks so much, Natalie!


Amy @ Elephant Eats November 14, 2013 at 2:57 PM

This reminds me that i really need to post my family’s official pumpkin pie recipe. There really is nothing like it! I love that you added meringue here…it’s reminiscent of the marshmallows on sweet potatoes so I think it totally works for Thanksgiving. Yummy!


Kelli November 14, 2013 at 3:29 PM

Family recipes are the best!! I love the marshmallow-sweet potato comparison, Amy!


Christina @ The Beautiful Balance November 14, 2013 at 9:11 PM

YUM! I love that you used a cream cheese crust instead of graham cracker or shortbread!


Kelli November 16, 2013 at 4:04 PM

Thank you, Christina!


Zainab @ Blahnik Baker November 15, 2013 at 5:31 PM

Could you send a slice please?? I love the meringue topping.


Kelli November 16, 2013 at 4:01 PM

For you….coming right up!


Mary November 16, 2013 at 10:05 AM

What a fabulous twist on a favorite, Kelli! This sounds awesome.


Kelli November 16, 2013 at 4:02 PM

Thanks so much, Mary! It’s a fantastic Thanksgiving addition for sure!


Liz @ Floating Kitchen November 14, 2014 at 8:25 AM

Mmmm….looks so good. Love all these little twists, Kelli!


Kelli November 18, 2014 at 4:31 PM

Thanks so much, Liz! Whipped cream is great, but it has nothing on meringue!!


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