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Ghostly Pumpkin Meringue Pie
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Pie dish
  • Mixing bowl
  • Electric mixer
  • Oven

Ingredients
  

  • 1 store-bought 8-inch pie crust
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup heavy cream
  • 2 large eggs, separated
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Fit the pie crust into an 8-inch pie dish and crimp the edges. Set it aside.
  • In a mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, heavy cream, egg yolks, and vanilla extract. Stir until smooth.
  • Pour the pumpkin mixture into the prepared crust. Bake at 350°F for 35 minutes, or until the filling is set. Remove from the oven and let cool to room temperature.
  • In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
  • Spoon or pipe the meringue over the cooled pie in small ghost shapes. Return the pie to the oven and bake for 8 to 10 minutes, until the meringue turns light golden.

Notes

Let the pie cool fully before slicing so the meringue holds its shape. If you prefer a sweeter topping, increase the granulated sugar by one tablespoon. Leftovers keep in the fridge for one day, though the meringue softens over time.
Course: Dessert
Cuisine: American
Equipment: Pie dish, Mixing bowl, Electric mixer, Oven