Pumpkin-pecan meringue pie
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- Prep Time15 mins
- Total Time25 mins
- Makes8 servings
© Royalty-Free/Masterfile
This deep-dish dessert piled high with fluffy meringue and sprinkled with toasted nuts is a glamorous finale to any harvest dinner.
Ingredients
9-in. frozen, store-bought deep-dish pie shell
5 eggs
2/3 cup brown sugar, lightly packed
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
398-mL can pumpkin purée, not pie filling, about 1 1/2 cups
1 cup 2% or 3.25% milk
1/4 tsp cream of tartar
3 tbsp granulated sugar
1/3 cup finely chopped toasted pecans, or almonds
Instructions
Place oven rack in lowest position and preheat to 450F (230C). Remove pie shell from freezer and place on a baking sheet. Thaw at room temperature, 10 minutes. Prick bottom and side of shell with a fork in several places. Bake on bottom rack until golden, 8 minutes.
Meanwhile, in a large bowl, whisk 2 eggs. Whisk in brown sugar, seasonings, then pumpkin until smooth. Slowly stir in milk. Remove sheet holding pie shell from oven to a heat-resistant surface. Pour in pumpkin mixture. Smooth top. Reduce oven temperature to 325F (160C). Bake on bottom rack until filling is just set in centre when jiggled, from 55 to 60 minutes. Centre of filling may crack a little. Remove from oven.
Then, with remaining 3 eggs, separate whites from yolks, placing whites in a medium deep-sided bowl. Refrigerate yolks for another use. Using an electric mixer on high, beat whites with cream of tartar until soft peaks form when beaters are lifted. Continuing to beat, gradually add sugar until stiff peaks form. Spoon dollops over hot filling. Using a rubber spatula or back of a spoon, spread so whites touch edge of crust. Swirl to completely cover filling and form peaks. Sprinkle nuts overtop.
Bake in centre of 325F (160C) oven until peaks are golden, 10 to 12 minutes. Remove to a rack to cool. Serve as soon as you can because meringue has a tendency to weep as it sits. If not serving within 4 or 5 hours, refrigerate, uncovered.
Nutrition (per serving)
Calories 274, Protein 5.6g, Carbohydrates 38.6g, Fat 11.5g, Fibre 1.6g.
Pumpkin Purée
Scooped from a can, pumpkin purée adds unmistakable fall flavour to baking and soups.
* Canned pumpkin purée is different from look-alike pumpkin pie filling. Purée;e is unseasoned so you can add spices you like. Pie filling is puréed pumpkin seasoned for pies - so you don't have to buy spices.
* Use purée in pies, cupcakes, muffins, breads and soups. Filling can be used the same way but remember it's highly spiced.