Pumpkin pecan meringue pie

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PREP TIME

15 min

Makes

8 servings

* PLUS Baking Time: 240 minutes

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 puree , about 1 1/2 cups (not pie filling)
  • 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

  • Preheat oven to 450 F (230 C). Remove pie shell from freezer and place on a baking sheet. Thaw at room temperature, about 10 minutes. Thoroughly prick bottom and sides of a shell with a fork. Bake on bottom rack of preheated oven until lightly golden, from 6 to 8 minutes. Meanwhile, in a large bowl, whisk 2 eggs with brown sugar, cinnamon, salt and nutmeg. Whisk in pumpkin until smooth. Slowly add milk until thoroughly mixed. Remove pie shell from oven to a heat-resistant surface. Pour in pumpkin mixture, then smooth top. Reduce heat to 325 F (160 C). Bake pie on bottom rack of oven until filling is just set in centre when jiggled and top is cracked, from 55 to 60 minutes. Remove from oven.
  • Then, using the remaining 3 eggs, separate egg whites from yolks. Place whites in a medium-size deep-sided bowl. Place yolks in a small bowl, cover with plastic wrap and refrigerate for another use. Using an electric mixer on high speed, beat eggs whites with cream of tartar until soft peaks form when beaters are lifted. Continue to beat, gradually adding granulated sugar, until stiff peaks form when beaters are lifted. Spoon dollops of meringue over hot filling. Spread meringue so it touches edges of crust. Using a rubber spatula or spoon, swirl meringue to cover filling and form peaks. Sprinkle pecans overtop.
  • Place pie in centre of 325 F (160 C) oven and bake until meringue peaks are light brown, from 10 to 12 minutes. Remove from oven and place on a rack to cool. Pie is good served slightly warm, at room temperature or cold. Serve as soon as you can because the meringue has a tendency to weep out the longer it stands. If not serving within 4 or 5 hours, refrigerate uncovered.

Nutrition (per serving)

  • Calories
  • 274,
  • Protein
  • 5.6 g,
  • Carbohydrates
  • 38.6 g,
  • Fat
  • 11.5 g,
  • Fibre
  • 1.6 g,
  • Sodium
  • 323 mg.

What’s Thanksgiving Dinner without pumpkin pie? This year, we’ve taken traditional pumpkin filling and given it a new twist and, as a timesaving bonus, we used a store-bought pie shell. For a sophisticated dessert, serve our deep-dish number piled high with fluffy meringue and sprinkled with toasted pecans.