Description
This sophisticated autumn dessert features a buttery, flaky homemade pastry crust filled with a rich, spiced pumpkin custard, finished with a stable, glossy Swiss meringue topping. Perfect for holiday gatherings, this recipe balances earthy flavors with airy sweetness, offering a professional patisserie-quality centerpiece that is sure to impress family and friends alike.
Ingredients
1 1/4 cup all-purpose flour
9 tablespoons unsalted butter, ice cold and cubed
1/4 cup ice water
1/2 teaspoon salt
15 oz can pure pumpkin puree
12 oz can evaporated milk
3/4 cup granulated sugar (for filling)
1 cup granulated sugar (for meringue)
8 large egg whites
1 teaspoon pumpkin pie spice
Instructions
Combine flour and salt in a bowl.
Work in cold butter until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time until dough clumps together.
Form into a disc, wrap in plastic, and chill for 2 hours.
Roll dough out to 1/8 inch thickness and line a pie dish.
Whisk pumpkin puree, evaporated milk, spice, and 3/4 cup sugar; pour into crust.
Bake until the center is set.
Heat egg whites and 1 cup sugar over a bain-marie until sugar dissolves, then whip to stiff peaks.
Spread meringue over cooled pumpkin pie and brown lightly with a kitchen torch or quick oven broil.
Notes
Ensure egg whites are free of yolk for proper meringue volume. Keep butter ice cold to ensure the crust remains flaky. Store leftovers in the refrigerator for up to 2 days, though fresh is best.
- Prep Time: 30
- Cook Time: 55
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg