Pumpkin Pie With Toasted Pumpkin Meringue Topping

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Inside: Recipe for a delicious pumpkin pie topped with a toasted pumpkin meringue. It’s the perfect fall party, Thanksgiving, or Christmas dessert!

Pumpkin pie is the undisputed queen of fall desserts, but if you’re looking to give this classic a little fresh, show-stopping twist, then this is it.

With a rich, spiced homemade pumpkin filling and a beautifully toasted pumpkin meringue on top, this pie brings all the cozy fall flavors you love with a bit of bakery-worthy flair.

Pumpkin Pie With Toasted Pumpkin Meringue Topping - classic pumpkin pie dessert made with a homemade pumpkin puree and heavy cream filling, full of autumn spices like cinnamon and pumpkin spice, and topped with a pumpkin French meringue.

The silky-smooth texture and golden swirls make it a standout on any Thanksgiving or Christmas dessert table, but honestly? I could eat this all season long!

One slice in, and you’ll see why it’s become my go-to fall pie.

Make sure to also check out THIS Pumpkin Marshmallow Cake recipe that doubles as pie and this 10+ Thanksgiving Desserts to Impress Your Guests (and Still Keep It Easy!) roundup!

How To Make This Pumpkin Pie With Toasted Pumpkin Meringue Topping

Ingredients You’ll Need For This Recipe

For the base:

  • 1 pie crust (9 inches)

For the pumpkin filling:

  • 1 ¾ cups pumpkin puree (homemade or canned pure pumpkin)
  • ⅔ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 ⅓ cups heavy whipping cream
  • 3 large eggs

For the pumpkin meringue topping:

  • 2 large egg whites
  • ¼ teaspoon lemon juice (or ⅛ tsp cream of tartar)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ cup confectioners’ sugar
  • 1 tablespoon pumpkin puree

Step-by-Step Guide

1. Preheat your oven to 375°F.

2. Place your pie crust into a 9×9-inch square (or 9-inch round) pie dish and crimp or decorate the edges as desired.

3. Add pumpkin puree, sugar, salt, cinnamon, and pumpkin pie spice into a large pan over low-to-medium heat and mix to combine with a spatula.

4. Cook for about 5-7 minutes, stirring regularly, to remove any excess moisture from the pumpkin and “bloom” the spices.

5. Transfer the warm pumpkin mixture to a large bowl and let it cool for a few minutes.

6. Whip up your heavy cream with a hand mixer until you get stiff peaks.

7. Gently fold the whipped cream into the pumpkin mixture and whisk to combine.

8. Add the eggs one at a time and whisk gently to combine.

9. Pour the filling into the prepared pie crust and bake for 55–60 minutes, until the center is set and a toothpick inserted in the middle comes out clean.

The pie will still have a slight jiggle to it, and that’s completely normal! Start checking for doneness at 50 minutes, then check back every 5 minutes.

10. Cool the pie completely on a rack for at least 4 hours before topping with meringue.

11. When the pumpkin pie has cooled, make the pumpkin meringue.

Add egg whites and lemon juice/cream of tartar to a medium-sized glass or stainless steel bowl/pot.

12. Turn your mixer to medium speed and whip the egg whites until they become fluffy and foamy (this will take about 3-4 minutes).

13. Add in cinnamon, pumpkin pie spice, and vanilla extract, then start adding sugar one tablespoon at a time while mixing continuously.

You’ll see that the egg whites are starting to become thicker and more glossy at this point.

14. Continue whipping until you get stiff peaks that will stand on their own (it will take another 3-4 minutes).

15. Add in the pumpkin puree, mixing just for a few seconds to incorporate it, then use a spatula to gently fold in the rest of the puree until you see streaks of pumpkin throughout the meringue.

16. Spoon the meringue on top of the cooled pie and spread it with a spatula, creating little swirls and peaks for some texture.

17. Pop in the oven under broil for a few minutes until the meringue starts to brown slightly, or use a butane kitchen torch to toast it.

18. Cut into 12 slices and serve immediately. This pie tastes even better the next day!

Pumpkin Pie With Toasted Pumpkin Meringue Topping - classic pumpkin pie dessert made with a homemade pumpkin puree and heavy cream filling, full of autumn spices like cinnamon and pumpkin spice, and topped with a pumpkin French meringue.

Important Recipe Notes

  • You can bloom the spices in a saucepan as well, but I prefer using a regular pan, as it’s bigger and makes the process a bit quicker.
  • For this recipe, volume beats weight, so make sure to measure out your pumpkin puree, instead of weighing it!
  • The pie tastes best when made with a homemade puree made from butternut squash. Although butternut is technically not a pumpkin, it roasts into a thick, silky smooth consistency that’s perfect for pies. And the rich orange color of the flesh looks just like classic pumpkin pie filling!
  • If you have homemade pumpkin puree that is made with any other pumpkin variety, measure out 1 3/4 cups and add it to a bowl, then let it sit for 15 minutes. If any water pools around your puree, place a couple of paper towels over the surface to absorb the water before cooking it on the stove.
  • If using store-bought pumpkin puree, use pure canned pumpkin, not pumpkin pie filling, since you’ll be adding your own spices.
  • To make the meringue, it’s recommended to use a stainless steel or glass bowl, as plastic bowls might have fat residue on their surface, which will prevent the egg whites from stiffening up completely.
  • Make sure to whip the meringue until you get stiff peaks that stand up on their own – beating the egg whites to a thick texture is key to making perfect meringue!
  • If making this pie for a party, you can bake it the night before, but only top it with the meringue up to 3 hours before serving. If it sits in the fridge for too long, the meringue will start to fall flat and soften.
  • Store leftovers loosely covered in the fridge for up to 3 days.
  • Use any leftover pumpkin meringue to make cookies!

Why You’ll Love This Recipe

  • The pie looks really pretty and a little bit fancy, but it is actually so easy to make! You’ll have the pie in the oven in less than 20 minutes!
  • It’s made with a homemade pumpkin puree, so it’s full of real pumpkin flavor!
  • The pumpkin meringue topping takes the whole thing to another level with its light, fluffy, and lightly toasted texture.
  • It’s make-ahead friendly! You can bake the pie the night before, then top it with the easy-to-make meringue up to 3 hours before serving.
  • It serves 12, so it’s perfect for Thanksgiving, Friendsgiving, or any fall celebration.
Pumpkin Pie With Toasted Pumpkin Meringue Topping - classic pumpkin pie dessert made with a homemade pumpkin puree and heavy cream filling, full of autumn spices like cinnamon and pumpkin spice, and topped with a pumpkin French meringue.

Pumpkin Pie With Toasted Pumpkin Meringue Topping

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Prep Time 20 minutes
Cook Time 55 minutes
Cool Time 4 hours
Total Time 5 hours 15 minutes

Ingredients
  

For the base:

  • 1 pie crust 9 inches

For the pumpkin filling:

  • 1 ¾ cups pumpkin puree homemade or canned pure pumpkin
  • ⅔ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 ⅓ cups heavy whipping cream
  • 3 large eggs

For the pumpkin meringue topping:

  • 2 large egg whites
  • ¼ teaspoon lemon juice or ⅛ tsp cream of tartar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ cup confectioners’ sugar
  • 1 tablespoon pumpkin puree

Instructions
 

To make the pumpkin filling:

  • Preheat your oven to 375°F.
  • Place your pie crust into a 9×9-inch square (or 9-inch round) pie dish and crimp or decorate the edges as desired.
  • Add pumpkin puree, sugar, salt, cinnamon, and pumpkin pie spice into a large pan over low-to-medium heat and mix to combine with a spatula.
  • Cook for about 5-7 minutes, stirring regularly, to remove any excess moisture from the pumpkin and "bloom" the spices.
  • Transfer the warm pumpkin mixture to a large bowl and let it cool for a few minutes.
  • Whip up your heavy cream with a hand mixture until you get stiff peaks.
  • Gently fold the whipped cream into the pumpkin mixture and whisk to combine.
  • Add the eggs one at a time and whisk gently to combine.
  • Pour the filling into the prepared pie crust and bake for 55–60 minutes, until the center is set and a toothpick inserted in the middle comes out clean. The pie will still have a slight jiggle to it and that's completely normal! Start checking for doneness at 50 minutes, then check back every 5 minutes.
  • Cool the pie completely on a rack for at least 4 hours before topping with meringue.

To make the pumpkin meringue topping:

  • When the pumpkin pie has cooled, make the pumpkin meringue. Add egg whites and lemon juice/cream of tartar to a medium-sized glass or stainless steel bowl/pot.
  • Turn your mixer to medium speed and whip the egg whites until they become fluffy and foamy (this will take about 3-4 minutes).
  • Add in cinnamon, pumpkin pie spice, and vanilla extract, then start adding sugar one tablespoon at a time while mixing continuously. You'll see that the egg whites are starting to become thicker and more glossy at this point.
  • Continue whipping until you get stiff peaks that will stand on their own (it will take another 3-4 minutes).
  • Add in the pumpkin puree, mixing just for a few seconds to incorporate it, then use a spatula to gently fold in the rest of the puree until you see streaks of pumpkin throughout the meringue.
  • Spoon the meringue on top of the cooled pie and spread it with a spatula, creating little swirls and peaks for some texture.
  • Pop in the oven under broil for a few minutes until the meringue starts to brown slightly or use a butane kitchen torch to toast it.
  • Cut into 12 slices and serve immediately or chill for later. This pie tastes even better the next day!
Servings 12 pieces
Author Flora

Recipe Notes

  • You can bloom the spices in a saucepan as well, but I prefer using a regular pan, as it’s bigger and makes the process a bit quicker.
  • For this recipe, volume beats weight, so make sure to measure out your pumpkin puree, instead of weighing it!
  • The pie tastes best when made with a homemade puree made from butternut squash. Although butternut is technically not a pumpkin, it roasts into a thick, silky smooth consistency that’s perfect for pies. And the rich orange color of the flesh looks just like classic pumpkin pie filling!
  • If you have homemade pumpkin puree that is made with any other pumpkin variety, measure out 1 3/4 cups and add it to a bowl, then let it sit for 15 minutes. If any water pools around your puree, place a couple of paper towels over the surface to absorb the water before cooking it on the stove.
  • If using store-bought pumpkin puree, use pure canned pumpkin, not pumpkin pie filling, since you’ll be adding your own spices.
  • To make the meringue, it’s recommended to use a stainless steel or glass bowl, as plastic bowls might have fat residue on their surface, which will prevent the egg whites from stiffening up completely.
  • Make sure to whip the meringue until you get stiff peaks that stand up on their own – beating the egg whites to a thick texture is key to making perfect meringue!
  • If making this pie for a party, you can bake it the night before, but only top it with the meringue up to 3 hours before serving. If it sits in the fridge for too long, the meringue will start to fall flat and soften.
  • Store leftovers loosely covered in the fridge for up to 3 days.
  • Use any leftover pumpkin meringue to make cookies!
  •  

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