Ingredients with Measurements:
- 1 9-inch pie crust
- 1 15-ounce can pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup marshmallow fluff
Special equipment needed:
- Electric mixer
- Pastry brush
- Pie weights or dried beans
- Piping bag with large tip
Step-by-step instructions:
Preheat the oven to 375°F.
1. Roll out the pie crust and transfer it to a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Brush the crust with egg wash and bake for 10 minutes. Remove from the oven and let cool.
2. In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, pumpkin pie spice, salt, and eggs. Pour the mixture into the cooled pie crust.
3. Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown. Let cool completely.
4. In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves. Increase the heat to high and cook until the mixture reaches 240°F on a candy thermometer.
5. In a large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually pour in the hot sugar syrup, beating constantly, until stiff peaks form.
6. Fold in the marshmallow fluff until well combined. Spoon the meringue onto the cooled pie, spreading it to the edges with a spatula or piping it with a large tip.
7. Preheat the broiler. Place the pie under the broiler for 1-2 minutes, or until the meringue is lightly browned. Watch carefully to avoid burning.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
375°F for baking the pie
Broiler for browning the meringue
Serving size:
8 servings
Nutritional information:
Calories: 420
Fat: 21g
Carbohydrates: 56g
Protein: 5g
Sodium: 290mg
Sugar: 44g
Substitutions for ingredients:
- Use graham cracker crust instead of pie crust
- Substitute coconut cream for heavy cream
- Use white sugar instead of brown sugar
- Substitute cinnamon, ginger, and nutmeg for pumpkin pie spice
- Use store-bought marshmallow fluff instead of homemade
Variations:
- Add chopped pecans or walnuts to the filling for extra crunch
- Use maple syrup instead of sugar for the meringue
- Top the pie with toasted coconut flakes or chopped chocolate
Tips and tricks:
- To prevent the crust from shrinking during baking, use pie weights or dried beans to weigh it down
- Let the pie cool completely before adding the meringue to prevent it from melting
- Make sure the sugar syrup reaches 240°F to ensure a stable meringue
Storage instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until warmed through.
Presentation ideas:
Serve the pie on a decorative platter or cake stand. Garnish with a sprinkle of cinnamon or a dollop of whipped cream.
Garnishes:
- Whipped cream
- Cinnamon
- Toasted coconut flakes
- Chopped nuts
Pairings:
- Hot coffee or tea
- Vanilla ice cream
- Spiced cider
Suggested side dishes:
- Roasted vegetables
- Mashed sweet potatoes
- Green salad
Troubleshooting advice:
- If the meringue is runny, the sugar syrup may not have reached the correct temperature. Try cooking it for a few more minutes.
- If the meringue is weeping or shrinking, it may have been overbeaten. Stop beating as soon as stiff peaks form.
Food safety advice:
- Make sure the eggs are fresh and properly refrigerated to avoid the risk of salmonella.
- Store leftover pie in the refrigerator to prevent bacterial growth.
Food history:
Pumpkin pie is a traditional dessert in American cuisine, especially during the fall and winter holidays. Marshmallow meringue is a modern twist on the classic pie topping.
Flavor profiles:
The pumpkin pie filling is sweet and spiced, with a creamy texture. The marshmallow meringue is fluffy and sweet, with a hint of vanilla.
Serving suggestions:
Serve the pie as a dessert after a holiday meal or as a sweet treat with coffee or tea.
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Taste: Sweet, Creamy, Nutty, Marshmallowy, Spiced