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Ingredients
For the Pie Crust:
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1 ½ cups finely ground graham cracker crumbs
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⅓ cup packed light brown sugar
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6 tablespoons butter, melted
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2 tablespoons all-purpose flour
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½ teaspoon ground cinnamon (Optional)
For the Pie:
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1 (15 ounce) can pumpkin puree
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1 cup heavy cream
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¾ cup packed light brown sugar
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½ cup whole milk
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2 large eggs
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1 teaspoon ground cinnamon (Optional)
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1 teaspoon ground ginger
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¼ teaspoon ground cloves
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¼ teaspoon ground nutmeg
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¼ teaspoon fine sea salt
For the Meringue:
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3 large egg whites, at room temperature
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⅛ teaspoon cream of tartar
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⅓ cup white sugar
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
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Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
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Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
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Preheat the oven to 425 degrees F (220 degrees C).
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Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
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Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
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While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
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Spoon meringue onto the pie, using the back of a spoon to form small peaks.
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Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.
Nutrition Facts (per serving)
452 | Calories |
23g | Fat |
58g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 452 | |
% Daily Value * | |
Total Fat 23g | 30% |
Saturated Fat 13g | 67% |
Cholesterol 112mg | 37% |
Sodium 404mg | 18% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 2g | 8% |
Total Sugars 45g | |
Protein 6g | 12% |
Vitamin C 3mg | 3% |
Calcium 95mg | 7% |
Iron 3mg | 14% |
Potassium 271mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.