Creamy pumpkin pie with toasted maple meringue is made with a gingersnap crust & homemade marshmallow meringue for a new holiday favorite!
Thanksgiving and Christmas may be over, but this pumpkin meringue pie is so darn good I don’t think it should be limited to a specific holiday to be eaten on.
Made with a gingersnap crust, custardy-creamy pumpkin pie filling, and topped with toasted maple-meringue, it’s not only delicious but looks almost too good to eat…(almost).
Okay, I’ll just come out and say it. I totally meant to post this recipe for you guys before the holidays hit butttt life happened (aka marriage and a honeymoon) and I didn’t make it on time.
Sooo, I’m making it up to you now. Bookmark, pin, and save this pumpkin meringue pie recipe so you have it for next year . Better late than never, eh?
Who says you can’t have pumpkin pie in January ;)?
This pumpkin pie with maple meringue looks all fancy and difficult but I promise it’s quite simple and easy to make.
How to make pumpkin pie with maple meringue:
- Prepare the gingersnap crust by mixing cookie crumbs with melted butter. Press with fingers (or the bottom of a glass) into your pie plate. Bake for 7-8 minutes until set.
- Make the pumpkin pie filling by mixing all ingredients together until smooth. Pour into prepare pie plate. Bake for about 1 hour and let cool completely before topping with meringue.
- Once pumpkin pie has cooled, make maple meringue by heating egg whites and sugar over double boiler and whisking until sugar is dissolved and mixture is warm to the touch. Transfer to a bowl of your stand mixer (or use your hand mixer), add maple extract and beat until stiff peaks form.
- Dollop the meringue on top the pumpkin pie and spread with a spatula.
- Using a kitchen torch, brown the meringue until lightly golden brown.
I love my Jo chef kitchen torch because it’s easy to use and you can adjust the flame! You can get it on amazon for about $20 (affiliate link).
Tips for making toasted meringue topping:
- Be sure to use double boiler: a saucepan with about 1″ of water brought to a simmer with a bowl on top.
- Use a candy thermometer if you have one to ensure the egg whites have reach the minimum heated temperature of 140 degrees F.
- Peaks should be glossy and hold their shape. If you flipped the bowl upside down the meringue shouldn’t move!
- If you don’t have a kitchen torch, you can use the broiler setting on your oven. Just keep careful watch so it doesn’t burn.
You can use either gingersnap cookies or leftover gingerbread men for your pie crust. Just be sure to pulse them in a food processor until finely ground.
If you don’t have a food processor, you could always place the cookies in a large zip lock bag and pound them out thoroughly with a rolling pin.
You can substitute maple syrup for the extract, however I highly recommend getting the extract because it has a stronger maple flavor.
You can find the maple extract at most supermarkets or on Amazon (affiliate link).
For more pie recipes try:
- 1.5 cups gingersnap cookie crumbs, or gingerbread cookies
- 6 tbsp butter, melted
- pinch salt
Pumpkin Pie Filling
- 1 15oz. can pumpkin puree, not pumpkin pie filling
- 1 1/4 cup heavy cream
- 2/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- pinch ground cloves
- 1/2 tsp salt
Toasted Maple Meringue Topping
- 3 egg whites
- 1 cup granulated sugar
- pinch salt
- 1 tsp maple extract
- Preheat oven to 350 degrees. Place cookie crumbs in a small bowl. Stir in melted butter until evenly combined. (The mixture should hold it's shape when you squeeze it in your hand).
- Pour crumbs in a 9" pie plate. Press firmly using your fingers or the bottom of a glass along the bottom and about 1" up the sides of the pie plate.
- Bake for 7-8 minutes, just until slightly browned. Remove and set aside to cool.
Pumpkin Pie Filling:
- Combine all the pumpkin pie filling ingredients in a large mixing bowl. Gently whisk until combined.
- Place the pie plate on a baking sheet (for easy transferring). Pour pie filling over the cooled pie crust and bake for 1 hour until filling is set (it should still jiggle slightly).
- Cool completely before topping with meringue.
Toasted Maple Meringue
- Place about 1" of water in a saucepan and bring to a simmer. Place a bowl on top of the saucepan (so it doesn't touch the water directly).
- Place egg whites and sugar into heatproof bowl and whisk frequently until sugar is dissolved and mixture is warm to the touch (or it should read 140 degrees if using a thermometer).
- Place egg white mixture in a bowl of your stand mixer (or use a hand blender). Add maple extract and whip on medium speed for 2 minutes. Increase speed to medium-high, and whip another 5-7 minutes until stiff peaks form and the egg whites are glossy. (If you hold the bowl overhead the meringue should stay inside!).
- Evenly spread the meringue on top of the pie. Using a kitchen torch, hold at an angle, about 3" away from the pie to lightly brown the meringue.
*Pie crust and filling can be baked up to 3 days ahead of time and stored in the refrigerator.
*Meringue should be made a coupe hours before serving.
*If you don't have a kitchen torch, you can use the broiler setting on your oven (medium heat). Keep careful watch so you don't burn the pie!
Nutrition Information:Yield: 8 Serving Size: 162 g
Amount Per Serving: Calories: 447Total Fat: 21.49gSaturated Fat: 11.05gTrans Fat: 0.35gUnsaturated Fat: 9.14gCholesterol: 49mgSodium: 391mgCarbohydrates: 61.94gFiber: 2.2gSugar: 48.33gProtein: 3.61g