Pumpkin Meringue Pie



– 1 refrigerated pie crust – 1½ c. pumpkin puree – 1½ tsp. pumpkin pie spice – 1 (12 oz.) can, evaporated milk (NOT sweetened condensed) – ¾ c. sugar – 2 eggs, sightly beaten – ½ tsp. salt – 3 egg whites (room temperature) – 1/8 tsp. cream of tartar – 1 (7 oz.) container, marshmallow cream (or marshmallow fluff)


Step 1

Preheat oven to 400 degrees. Line a pie tin or pie plate (average of about 9") with the store-bought pie crust. Crimp or fold over the edges of the crust to fit the plate. Set aside.

Step 2

In a bowl, whisk together the pumpkin puree, pumpkin pie spice, evaporated milk, sugar, eggs and salt. Whisk until smooth. Pour into the prepared pie crust.

Step 3

Bake pie for 55 - 60 minutes. Before removing from the oven, test pie to ensure it is done by inserting a knife blade into the center.

Step 4

For meringue: Using a hand or stand mixer, beat the egg whites and cream of tartar on medium high speed until soft peaks form.

Step 5

Add the marshmallow cream and continue to beat until stiff peaks form. Spread meringue over the top of the pie, leaving a small space between the crust and meringue.

Step 6

Bake at 400 degrees for 10-15 minutes or until meringue is lightly browned. Let pie cool completely before serving.

Check out a couple of our other pumpkin recipes below!