Best 2 Deep Dish Pumpkin Meringue Pie Recipes

Indulge in the ultimate fall dessert with our deep-dish pumpkin meringue pie, a symphony of flavors and textures that will tantalize your taste buds. This extraordinary pie features a flaky, buttery crust, a velvety smooth pumpkin filling bursting with warm spices, and a topping of delicate, toasted meringue that adds a touch of sweetness and airiness. Our collection of recipes provides step-by-step instructions and helpful tips to guide you through the process of creating this delectable masterpiece.

Whether you're a seasoned baker or a novice in the kitchen, our recipes cater to all skill levels. We offer a traditional deep-dish pumpkin meringue pie recipe that stays true to the classic flavors and techniques. For those seeking a gluten-free option, we have a dedicated recipe that uses a combination of almond flour and oat flour to create a crispy, flavorful crust. And for those with dietary restrictions, our vegan deep-dish pumpkin meringue pie recipe uses plant-based ingredients to deliver the same irresistible taste and texture.

In addition to the main pie recipes, we also provide variations and additional recipes to enhance your pumpkin pie experience. Discover how to make a luscious pumpkin mousse filling for a lighter, airier take on the classic pie. Learn the art of creating a lattice crust that adds a beautiful decorative touch to your pie. And for those who love the combination of pumpkin and chocolate, we have a recipe for a decadent pumpkin chocolate chip meringue pie that is sure to satisfy your sweet tooth.

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:

To ensure a flaky crust, use a combination of butter and shortening, and work the dough quickly to prevent the butter from melting.
Chill the dough for at least 30 minutes before rolling it out. This will make it easier to handle and less likely to tear.
To prevent the bottom crust from becoming soggy, pre-bake it for 10-15 minutes before adding the filling.
Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin or buying it canned.
Add spices like cinnamon, nutmeg, and ginger to the pumpkin mixture for a classic pumpkin pie flavor.
To make sure the meringue is stiff and glossy, beat the egg whites until they form stiff peaks.
Bake the pie until the meringue is golden brown and the filling is set. This usually takes about 45-50 minutes.

Conclusion:

Deep-dish pumpkin meringue pie is a classic fall dessert that is sure to impress your family and friends. With its flaky crust, creamy pumpkin filling, and fluffy meringue topping, this pie is a true showstopper. Follow these tips to make sure your pie turns out perfect every time.