Name: Pumpkin Pie With Marshmallow Meringue Recipe
Total time: 45 min
Yield: 8
Cuisine: American

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Sugar

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Take traditional pumpkin pie up a notch by piling on a beautiful cloud of fluffy meringue on top. 

How to make Pumpkin Pie With Marshmallow Meringue Recipe

Better Homes And Gardens

Crawler

American

<p>Take traditional pumpkin pie up a notch by piling on a beautiful cloud of fluffy meringue on top. </p>

Recipe pastry for single crust pie

1 can pumpkin

Ground cinnamon

Salt

Ground ginger

1/2 and half

Vanilla

All purpose flour

Shortening or lard

Butter,  cut up,  or shortening or lard

1/4 ice water

Step 1 preheat oven to 450f. Prepare pastry for single-crust pie. On a lightly floured surface use your hands to slightly flatten pastry ball. Roll pastry into a 12-inch circle. Line a 9-inch pie plate with pastry circle. Trim and flute edge. Do not prick pastry. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 2 to 3 minutes more or until crust is set and dry. Remove from oven; reduce oven temperature to 375f. Advertisement.

step 1

Step 2 separate egg yolks from egg whites. Cover and chill egg whites. For filling, in a medium bowl whisk together egg yolks, pumpkin, 3/4 cup of the sugar, the cinnamon, salt, and ginger. Whisk in half-and-half and pour into unbaked crust. Bake about 45 minutes or until center is set. Cool on a wire rack 1 hour, then cover and chill at least 2 hours or overnight.

step 2

Step 3 during last 30 minutes that pie is chilling, set egg whites out at room temperature. In the top of a double boiler combine room temperature egg whites, remaining 3/4 cup sugar, and the vanilla. Place over a pan of simmering water (bottom of pan should not touch the water). Beat with a mixer on high for 7 minutes or until stiff peaks form (tips stand straight) and a thermometer registers 160f, scraping double boiler frequently.

step 3

Step 4 mound meringue in the center of chilled pie. Using a handheld culinary torch, toast the meringue.

step 4

Step 1 in a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Advertisement.

step 5

Better Homes and Gardens