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The perfect pumpkin pie for Thanksgiving
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5 from 1 vote

Pumpkin Pie with Toasted Meringue

A traditional pumpkin pie with a giant pillow of marshmallow meringue on top that's toasted with a kitchen torch. Yum!
Course Baking, Dessert
Cuisine American
Keyword easy pumpkin pie, pumpkin meringue pie, pumpkin pie recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8 slices
Calories 320kcal


  • 1 recipe for single pie crust or store bought crust

For the pie filling

  • 4 large eggs at room temperature, separated (reserve whites for meringue)
  • 1 can pumpkin or 15 ounces
  • 3/4 cup light brown sugar, loosely packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup evaporated milk

For the meringue

  • 4 egg whites (from the eggs you separated for the filling)
  • 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract


For the crust

  • Preheat oven to 425°F. Line a 9-inch pie plate with store bought pastry circle (or if making homemade, roll out to fit). Trim and flute edges or crimp edges with a fork. Set aside.

For the filling

  • Separate egg yolks from egg whites. Cover and chill egg whites. For filling, in a medium bowl whisk together egg yolks, pumpkin, brown sugar, salt and spices. Whisk in milk and pour into prepared crust. Bake on middle rack of oven for 10 minutes, then reduce heat to 350°F and bake for 35-40 minutes more or until center is set (just a slight jiggle). Cool for 1 hour, then cover and chill for 2 hours.

For the meringue

  • Take egg whites out of the refrigerator 30 minutes before making meringue.
    Note: There are two ways to do this, depending on whether you want to heat the egg whites or not.
    If you're ok with eating raw eggs, you can just beat the egg whites, sugar and vanilla in a large bowl until stiff peaks form. (This way is super fast and EASY.)
    Otherwise, place egg whites, 3/4 cup sugar and vanilla in the top of a double boiler placed over a pan of simmering water. Beat with a mixer on high for 7 minutes or until stiff peaks form, scraping sides of pan frequently.

Serving the pie

  • Once you're ready to serve, scoop mounds of meringue on the center of chilled pie. Toast meringue with a kitchen torch or under the broiler in the oven for a few minutes (watch it closely to make sure it doesn't burn). Serve immediately. Store leftover pie in ther refrigerator for up to 3 days. Note: The meringue will shrink once it's refrigerated and not look as pretty but it still tastes amazing!



Calories: 320kcal | Carbohydrates: 48g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 274mg | Potassium: 217mg | Fiber: 1g | Sugar: 37g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg