Better Homes And Gardens Classic Chocolate Meringue Pie Recipe

Pumpkin Meringue Pie

Mike Garten

Ordinary pumpkin pie turns into a showstopper with a decadent dollop of meringue on top.

Yields: 12 servings

Total Time: 1 hour 15 mins

For the Pie

batch flaky pie crust or 1 refrigerated rolled pie crust

15-oz can pure pumpkin

1 1/2 c.

whole milk

2 tbsp.

dark rum

1/4 c.

packed dark brown sugar

1/4 c.

granulated sugar

large eggs

2 tbsp.

all-purpose flour

1 tbsp.

grated peeled fresh ginger

1/2 tsp.

ground cinnamon

1/4 tsp.

freshly grated nutmeg

1/4 tsp.

kosher salt

For the Topping

large egg whites

1/3 c.

granulated sugar

1/4 tsp.

cream of tartar

1/2 tsp.

pure vanilla extract

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Heat oven to 425°F. Fit crust into bottom and up side of a 9-in. pie plate and crimp as desired. Line with parchment and fill with pie weights. Bake until edges start to brown, 12 to 15 minutes. Remove parchment and weights; prick crust with a fork and bake 5 minutes more. Transfer to a wire rack and reduce oven temperature to 350°F.
In a large bowl, whisk together (or mix with an electric mixer) pumpkin, milk, rum, sugars, eggs, flour, ginger, spices, and salt. Transfer to prepared pie crust and bake until set around edges and still slightly wobbly in the center, 40 to 50 minutes.
Transfer to a wire rack and let cool 1 hour, then refrigerate.
Ten minutes before serving, prepare meringue topping. In a large metal or glass bowl, whisk together egg whites, sugar, and cream of tartar. Set the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until sugar has dissolved and whites are very warm to the touch, 3 to 4 minutes.
Remove from heat and, using an electric mixer, beat on low speed, gradually increasing to high, until soft, glossy peaks form, about 5 minutes. Beat in vanilla.
Spoon on top of pie and use a torch to toast or broil until golden brown if desired.

PER SERVING: 210 calories, 7 g fat (2 g saturated fat), 5 g protein, 195 mg sodium, 34 g carbs, 1 g fiber

COST PER SERVING: 61¢

MAKE AHEAD: Bake the pie and refrigerate up to 2 days. Prepare meringue topping and torch just before serving.

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