236 Ratings 5 star values: 85 4 star values: 73 3 star values: 49 2 star values: 25 1 star values: 4
This mile-high pumpkin pie has significant curb-appeal, thanks to a basic meringue topping. For simply the ideal texture, whip the whites till they host stiff, glossy peaks—but store the mixture tho spreadable sufficient that you deserve to make decorate swirls in it together you height the pie. Store in mind the the small pie needs at the very least 6 hours to chill, therefore it"s finest to make it the day before you require it. 



for the late All-purpose flour, for surface ar for the filling 3 large eggs 1 have the right to (15 ounces) pure pumpkin puree 1 can (12 ounces) evaporated milk 3/4 cup packed irradiate brown sugar 1 tablespoon cornstarch 1 teaspoon pure vanilla extract 3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger outlet salt 1/4 teaspoon freshly grated nutmeg because that the Meringue 2 cups granulated street 8 huge egg whites, room temperature
Preheat cooktop to 375°F. Make the crust: ~ above a easy floured surface, roll out dough come an 1/8-inch thickness. To the right dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; wrinkles edges under and crimp together desired. Refrigerate 30 minutes.

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Line crust through parchment, and also fill through pie weights or dried beans. Bake till edges just start to rotate golden, around 15 minutes. Remove pie weights and also parchment. Bake until crust is golden brown, 15 to 20 minute more. Let cool on a cable rack.

Meanwhile, do the filling: Whisk with each other eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 tespoon salt, and also the nutmeg in a huge bowl.

Reduce stove temperature come 325°F. To water filling right into cooled crust. Roasted until facility is collection but still slightly wobbly, 50 come 55 minutes. Permit cool in pie plate collection on a cable rack. Refrigerate until well chilled, at the very least 6 hours (preferably overnight).

Just before serving, make the meringue: combine granulated sugar and egg whites in the heatproof key of a mixer set over a pan of simmering water. Whisk until sugar dissolves, around 3 minutes. Transport bowl come mixer, and whisk on tool speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue ~ above pie, and also spread utilizing a swirling motion.

Hold a tiny handheld kitchen torch in ~ a 90-degree edge 3 come 4 inch from surface ar of meringue. Move flame back and forth until meringue starts come brown.

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Cook's note

Pie have the right to be refrigerated for approximately 1 day. Optimal with meringue just before serving.