I have to admit that I have never really been a huge fan of pumpkin pie. I always eat it at Thanksgiving, and then wonder why I didn’t choose the other dessert that was being offered. I’ve never been able to find a great recipe for it and quite often it’s just a big disappointment. A few years ago I started making the Pumpkin Cheesecake from America’s Test Kitchen which is ah-mazing and kind of gave up on pumpkin pie altogether.
When I got the opportunity to participate in the Wayfair Battle of the Pies, I was super stoked and automatically decided that no matter what type of pie I made it would have to be one that was topped with a meringue, because y’all know how much I love a meringue! Inspired by Martha Stewart’s Deep Dish Pumpkin-Meringue, I set to work to try and make an outstanding pumpkin pie.
I am happy to tell you that I have solved the case of the disappointing pumpkin pie and this Gingerbread Pumpkin Meringue Pie is my new go-to holiday dessert.
It’s actually the easiest pie I have ever made which is a good thing when you are cooking a huge family dinner. It also is the most beautiful pumpkin pie you ever did see and will look like you slaved over it all day when you present it to your guest at the end of your Thanksgiving dinner.
And yes, you can eat the leftovers for breakfast…. that is if there are any left!
Gingerbread Pumpkin Meringue Pie
- For the Crust
- 2 cups gingerbread crumbs
- 1/2 cup melted butter
- For the Filling
- 1 15 oz can pumpkin puree
- 1 can sweetened condensed milk
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp lemon zest
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- For the Meringue
- 8 egg whites at room temperature
- 2 cups sugar
- Preheat oven to 375 degrees F (190 degrees C).
- Combine gingersnap cookie crumbs and melted butter, together in an 8-inch pie pan using a fork; press lightly into bottom and up sides of pan.
- Bake in the preheated oven until crust is set and lightly browned, about 7 minutes; remove from oven and cool.
- Increase oven temperature to 425 degrees F (220 degrees C).
- Whisk pumpkin, sweetened condensed milk, eggs, cinnamon, lemon zest, salt, nutmeg, ginger and cloves together in a bowl until smooth; pour over cooled crust.
- Bake in the oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and edges of crust are dark golden brown, 35 to 40 minutes. Cool pie completely.
- *The edge crust of your pie may need to be covered with tin foil during the last 35-40 minutes of baking in order to prevent it from burning.
- For the Meringue
- Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water being careful not to have the bowl touching the water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
- Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown. If you do not have a kitchen torch, pre heat the oven to broil and place the pie on the lower middle rack. Leave under broiler for 40 seconds, turn pie and broil for another 40 seconds until meringue is browned to your liking.