Pumpkin Meringue Pie Recipe That Melts in Your Mouth

Pumpkin pie is hands down one of my favorite fall desserts. That creamy, spiced filling wrapped up in a buttery crust is pure comfort, bite after bite. But let me tell you—this Pumpkin Meringue Pie takes things to the next level. Imagine the same silky pumpkin goodness topped with a fluffy, golden swirl of meringue that’s crisp on the outside and marshmallow-soft on the inside. It’s the kind of dessert that not only tastes amazing but also looks like it belongs on a magazine cover. Perfect for impressing your guests or treating yourself to something extra special this fall.

Why You’ll Love This Recipe

• Irresistibly creamy: The pumpkin filling is velvety smooth, thanks to the perfect balance of pumpkin puree and condensed milk.
• Light and airy: The meringue topping adds a fluffy, melt-in-your-mouth texture.
• Perfectly spiced: A hint of pumpkin pie spice and vanilla brings warmth and depth to every bite.
• Aesthetically pleasing: Swirls of meringue add a touch of elegance, making it as gorgeous as it is delicious.

Ingredients

For the Crust:

• 250g Flour
• 125g Cold butter (cut into cubes)
• 1 Teaspoon salt
• 2 Tablespoons sugar
• 2 Tablespoons cold water
• 1 Egg yolk

For the Filling:

• 3 Eggs
• 2 Cups pumpkin puree
• 1 Cup sweetened condensed milk
• 1 Teaspoon pumpkin pie spice
• 1 Teaspoon vanilla extract
• Pinch of salt

For the Meringue:

• 4 Large egg whites
• 1/2 Cup granulated sugar
• 2 Teaspoons cornflour
• 1 Teaspoon vanilla extract

How to Make Pumpkin Meringue Pie?

Step 1: Make the Crust

1. In a large bowl, combine the flour, salt, sugar, and cold butter cubes. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
2. Add the cold water and egg yolk, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 2 hours.
3. On a lightly floured surface, roll out the chilled dough to about 6mm thickness. Carefully transfer it to a 7-inch tart pan, pressing it gently to fit. Trim any excess dough and refrigerate the crust while you prepare the filling.

Step 2: Prepare the Filling

1. Preheat your oven to 392°F (200°C).
2. In a medium bowl, whisk together the pumpkin puree, condensed milk, eggs, pumpkin pie spice, vanilla extract, and a pinch of salt until smooth and well combined.
3. Pour the filling into the prepared crust and bake for 10 minutes at 392°F. Then, reduce the oven temperature to 374°F (190°C) and continue baking for 35-40 minutes, or until the filling is set but slightly jiggly in the center.

Step 3: Make the Meringue

1. In a clean bowl, beat the egg whites with an electric mixer until soft peaks form.
2. Gradually add the sugar, one tablespoon at a time, beating well after each addition. Add the vanilla extract and cornflour, continuing to beat until the meringue is glossy and holds stiff peaks.

Step 4: Assemble and Bake

1. Spoon the meringue onto the warm pie, creating swirls and peaks with the back of a spoon.
2. Bake the pie at 374°F for 15-20 minutes, or until the meringue is lightly golden and crisp on the outside.
3. Allow the pie to cool completely before slicing and serving.

Zulay Expert Tips for Perfect Pumpkin Meringue Pie

• Keep the crust flaky. Use very cold butter and handle the dough as little as possible to prevent it from becoming tough.
• Prevent a soggy crust. Chill the crust before baking and consider blind baking it for a few minutes before adding the filling.
• Achieve stiff meringue peaks: Make sure your bowl and beaters are clean and free of grease. A pinch of salt can also help stabilize the egg whites.
• Serve with flair: Garnish each slice with a sprinkle of cinnamon or a dollop of whipped cream for extra indulgence.

Why This Recipe Stands Out

Unlike traditional pumpkin pie, this version brings a textural contrast that elevates the dessert. The creamy filling pairs beautifully with the light, marshmallow-like meringue, creating a harmony of flavors and textures. Plus, the visual appeal of those golden swirls is unbeatable—your guests won’t be able to resist.

Health Benefits of Pumpkin

Here’s why it’s great to include in your desserts:

• Rich in Vitamin A: Pumpkin is loaded with beta-carotene, which supports eye health and boosts immunity.
• Low in Calories: Despite its creamy texture, pumpkin is surprisingly low in calories, making it a guilt-free ingredient.
• High in Fiber: The fiber content aids digestion and helps you feel full longer.
• Antioxidant Power: Pumpkin contains antioxidants that combat free radicals, promoting overall health.

Zulay's Final Thoughts

Pumpkin Meringue Pie is a celebration of fall’s best flavors wrapped in one show-stopping treat. From the flaky crust to the creamy filling and cloud-like meringue, this pie is sure to impress anyone who takes a bite. Whether you’re enjoying it with family at Thanksgiving or as a personal indulgence on a cozy autumn evening, this recipe is bound tobecome a seasonal favorite.

So, roll up your sleeves, preheat that oven, and get ready to bake a pie that’s as fun to make as it is to eat. And don’t forget to share your success stories (and photos!) with us—we’d love to see your creations!

Let Us Know What You Think!

Are you ready to try this Pumpkin Meringue Pie recipe? Share your thoughts and results in the comments below! Don’t forget to let us know what recipes you’d love to see next.

Share the Love

If you know someone who would adore this Pumpkin Meringue Pie, share this recipe on social media! Tag @ZulayKitchen and use #PumpkinMeringuePie and #kitchenhappiness to spread the joy. Let’s make every kitchen a happier place, one slice at a time.

Frequently Asked Questions

Can I use canned pumpkin puree?

Absolutely! Using canned pumpkin puree is a fantastic time-saver. Just double-check that it’s 100% pure pumpkin and not pumpkin pie filling, as the latter has added spices and sugars that can alter the recipe’s flavor and texture.

Can I make this pie ahead of time?

Yes, you can! Prepare the crust and filling a day in advance, then refrigerate them separately. Assemble the pie and bake the meringue topping just before serving for the best texture and flavor. This ensures the meringue stays crisp and fluffy.

What if I don’t have a tart pan?

No tart pan? No problem! A standard pie dish works perfectly. The quantities for the crust and filling are adaptable, so you’ll still end up with a stunning and delicious pie that’s just as satisfying.