Deluxe Pumpkin Meringue Dream Pie
Experience the ultimate twist on a classic dessert with our Deluxe Pumpkin Meringue Dream Pie. This pie is a showstopper that beautifully balances the rich, spiced pumpkin filling with a cloud-like meringue topping. It has captivated the hearts of both pumpkin pie lovers and skeptics alike, earning rave reviews for its exceptional flavor and creamy texture. Despite its intricate preparation, each step is straightforward and rewarding, making it the perfect centerpiece for your holiday gatherings. Indulge in this delightful blend of ginger snap crust, smooth pumpkin custard, and fluffy meringue that transforms your holiday feasting into an unforgettable culinary experience.
N/A
Servings
275
Calories
20
Ingredients
Ingredients
Ginger snaps
2 1/2 cups (Crushed)
Butter
1/3 cup (Melted)
Unflavored gelatin
1 (6 ounce) package
Brandy
2 tablespoons (Can substitute with water or alcohol-free brandy flavoring)
Light brown sugar
3/4 cup (Firmly packed)
Ground cinnamon
1 teaspoon
Ground ginger
1/2 teaspoon
Ground cloves
1/4 teaspoon
Salt
1/4 teaspoon
Canned pumpkin
14 ounces
Milk
1/2 cup
Large eggs
3 (Separated into yolks and whites)
Orange zest
1 teaspoon (Finely grated)
Granulated sugar
1/3 cup
Sour cream
1/2 cup
Egg whites
6
Cream of tartar
1/2 teaspoon
Granulated sugar
1/3 cup (For meringue)
Cornstarch
1 tablespoon
Gingersnap cookie
1/4 cup (Coarse ground (optional))
Instructions
1
CRUST:
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1. Preheat your oven to 350°F (175°C).
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2. In a mixing bowl, combine crushed ginger snaps with melted butter. Stir until the crumbs are well coated.
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3. Press the crumb mixture firmly into the bottom and up the sides of a deep-dish 9-inch (23 cm) pie plate.
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4. Bake in the center of the oven for about 15 minutes, or until the crust is crisp and golden brown. Remove and let cool completely on a wire rack.
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FILLING:
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5. In a small bowl, sprinkle the gelatin over the brandy. Let it stand for 5-10 minutes until softened.
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6. In a medium saucepan, combine the gelatin mixture, light brown sugar, cinnamon, ground ginger, ground cloves, salt, canned pumpkin, milk, egg yolks, and orange zest.
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7. Cook the mixture over medium heat, stirring continuously, until it thickens and forms a mound when dropped from a spoon (about 5-7 minutes).
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8. Transfer the mixture to a metal bowl and set it over a larger bowl filled with ice-cold water. Stir constantly until it cools to room temperature.
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9. In a separate bowl, beat the 6 egg whites until soft peaks form. Gradually add granulated sugar and continue beating until the mixture holds stiff peaks.
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10. Gently fold the egg whites and sour cream into the cooled pumpkin mixture until fully combined without any streaks remaining.
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11. Pour the filling into the cooled ginger snap crust, smooth the top, and refrigerate until set, at least 4 hours or preferably overnight.
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MERINGUE:
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12. Preheat the oven to 350°F (175°C).
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13. In a clean mixing bowl, whip the reserved egg whites and cream of tartar on medium speed until foamy.
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14. Gradually add the remaining granulated sugar while beating at medium-high speed until stiff peaks form.
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15. Dollop the meringue over the chilled pumpkin filling, spreading it to the edges to seal the pie.
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16. Place the pie on a baking sheet and bake for 10 minutes or until the meringue is golden brown.
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17. Allow it to cool before refrigerating until ready to serve. Optionally, sprinkle coarse ground ginger snaps on top before serving.
Nutrition Information
11.9
Fat
36.25
Carbs
3.125
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Deluxe Pumpkin Meringue Dream Pie?
It is a twist on the classic pumpkin pie featuring a ginger snap crust, a spiced creamy pumpkin custard filling, and a fluffy meringue topping.
What type of crust does this pie use?
The recipe uses a crust made from crushed ginger snaps and melted butter rather than a traditional pastry crust.
What temperature should the oven be for the crust?
The oven should be preheated to 350°F (175°C) for baking the ginger snap crust.
How long do I bake the ginger snap crust?
Bake the crust in the center of the oven for about 15 minutes until it is crisp and golden brown.
Can I substitute the brandy in the filling?
Yes, you can substitute the brandy with water or an alcohol-free brandy flavoring.
How do I prepare the gelatin for the pumpkin filling?
Sprinkle the unflavored gelatin over the brandy and let it stand for 5-10 minutes until it has softened.
What spices are included in the pumpkin custard?
The filling is seasoned with ground cinnamon, ground ginger, ground cloves, and salt.
How long do I cook the pumpkin mixture on the stove?
Cook the mixture over medium heat for approximately 5-7 minutes while stirring continuously.
How can I tell when the pumpkin mixture is ready?
The mixture is ready when it thickens and forms a mound when dropped from a spoon.
What is the best way to cool the pumpkin mixture?
Transfer it to a metal bowl and set it over a larger bowl filled with ice-cold water, stirring until it reaches room temperature.
How do I incorporate the egg whites into the filling?
Beat egg whites to stiff peaks with granulated sugar, then gently fold them into the cooled pumpkin mixture.
What role does orange zest play in the recipe?
Finely grated orange zest is added to the filling mixture to provide a bright, citrusy aromatic note.
When should I add the sour cream?
The sour cream is folded into the cooled pumpkin mixture at the same time as the beaten egg whites.
How long does the pie need to refrigerate before the meringue step?
The filled pie should be refrigerated until set, which takes at least 4 hours or preferably overnight.
How many egg whites are used for the meringue topping?
The recipe calls for 6 egg whites specifically for the meringue topping stage.
What is the purpose of cream of tartar in the meringue?
Cream of tartar is used to stabilize the egg whites, helping them reach and maintain foamy and stiff peaks.
How do I prevent the meringue from shrinking?
Spread the meringue all the way to the edges of the pie to seal it against the crust.
How long is the meringue baked?
The meringue is baked at 350°F for 10 minutes or until it turns golden brown.
Is there a recommended garnish for this pie?
Yes, you can optionally sprinkle coarse ground ginger snaps on top of the meringue before serving.
What are the calories per serving?
Each serving contains approximately 275 calories.
What is the fat content of this dessert?
Each serving contains 11.9 grams of fat.
How many grams of protein are in a serving?
One serving provides 3.125 grams of protein.
How many carbohydrates are in one serving?
There are 36.25 grams of carbohydrates per serving.
What size pie plate is required?
The recipe requires a deep-dish 9-inch (23 cm) pie plate.
Is canned pumpkin or pumpkin pie filling used?
The recipe uses 14 ounces of canned pumpkin (pure pumpkin), not pre-spiced pie filling.
Can this pie be served immediately after the meringue is baked?
No, you should allow it to cool before refrigerating it again until you are ready to serve.
How many total ingredients are in this recipe?
The recipe contains 20 distinct ingredients.
Is this a good dessert for Thanksgiving?
Yes, it is described as the perfect centerpiece for holiday gatherings like Thanksgiving.
Do the eggs need to be separated?
Yes, the 3 large eggs used in the filling must be separated into yolks and whites.
What makes the texture of this pie unique?
The combination of a gelatin-set pumpkin custard folded with whipped egg whites and sour cream creates a light and airy texture.