Best 2 Deep Dish Pumpkin Meringue Pie Recipes

Enjoy a delectable deep-dish pumpkin meringue pie, an indulgent dessert that enchants taste buds with a symphony of flavors and textures. This classic American treat is a perfect blend of creamy pumpkin filling, nestled within a crisp and flaky crust, topped with a cloud-like meringue that adds a touch of sweetness and airiness. Whether you're celebrating a special occasion or simply craving a comforting dessert, this pie will surely satisfy your sweet tooth and leave you wanting more.

Let's cook with our recipes!

DEEP DISH PUMPKIN MERINGUE PIE

DEEP DISH PUMPKIN MERINGUE PIE image

This is a new version of Pumpkin Pie! It is a Martha Stewart creation. It is timeconsuming but a great make-ahead and especially nice for the Thanksgiving holiday. Try it - you may not want to go back to the traditional pumpkin pie again!

Provided by Pamela Thompson

Categories Pies

Time 30m

Number Of Ingredients 17

Ingredients

FOR THE CRUST
1 small disk pate brisee (french version of pie pastry/crust)
all-purpose flour, for surface
FOR THE FILLING
3 large eggs
15 oz can of pure pumpkin puree
12 oz can of evaporated milk
3/4 c packed light-brown sugar
1 Tbsp cornstarch
1 tsp pure vanilla extract
3/4 tsp ground cinnamon
3/4 tsp ground ginger
coarse salt
1/4 tsp freshly grated nutmeg
FOR THE MERINGUE
2 c granulated sugar
8 large egg whites, room temperature

Steps:

1. 1.Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate for 30 minutes.
2. 2.Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
3. 3.Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.
4. 4.Reduce oven temperature to 325 degrees. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).
5. 5.Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
6. 6.Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.

DEEP-DISH PUMPKIN-MERINGUE PIE

DEEP-DISH PUMPKIN-MERINGUE PIE image

Yield 1 pie

Number Of Ingredients 17

Ingredients

For the Crust
1 small disk Pate Brisee
All-purpose flour, for surface
For the Filling
3 large eggs
1 can (15 ounces) pure pumpkin puree
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Coarse salt
1/4 teaspoon freshly grated nutmeg
For the Meringue
2 cups granulated sugar
8 large egg whites, room temperature

Steps:

1.Preheat oven to 375 degrees. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate for 30 minutes. 2.Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack. 3.Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl. 4.Reduce oven temperature to 325 degrees. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight). 5.Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion. 6.Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.

Tips:

For the perfect deep-dish pumpkin pie crust, use a combination of butter and shortening. The butter will add flavor, while the shortening will help to create a flaky crust.
When making the pumpkin filling, be sure to use fresh pumpkin puree. This will give your pie the best flavor. Look for organic and pure pumpkin puree. Avoid the ones with added colors or flavors.
To prevent the meringue from weeping, be sure to beat it until it is stiff and glossy. This will also help to prevent it from cracking.
When baking the pie, be sure to place it in a preheated oven. This will help to ensure that the crust cooks evenly.
Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld together.

Conclusion:

Deep-dish pumpkin meringue pie is a classic fall dessert that is sure to please everyone. With its creamy pumpkin filling, flaky crust, and fluffy meringue topping, it's a delicious and satisfying treat. Follow these tips to make the perfect pie every time.