A pie topped with toasted maple meringue and a mini gingerbread man. There's a pinecone and gingerbread men cookies in the background.
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Pumpkin Pie with Toasted Maple Meringue

Creamy pumpkin pie with toasted maple meringue is made with a gingersnap crust & homemade marshmallow meringue for a new holiday favorite!
Course Dessert
Cuisine American
Keyword holidaydesserts, homemadepiecrust, meringue, pumpkinpie
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Calories 447kcal
Author Wine a Little Cook A Lot

Ingredients

Gingersnap Crust

  • 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

Instructions

Gingersnap Crust:

  • 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.

Notes

*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

Serving: 162g | Calories: 447kcal | Carbohydrates: 61.94g | Protein: 3.61g | Fat: 21.49g | Saturated Fat: 11.05g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8.14g | Trans Fat: 0.35g | Cholesterol: 49mg | Sodium: 391mg | Potassium: 178mg | Fiber: 2.2g | Sugar: 48.33g | Vitamin A: 8817IU | Vitamin C: 2.4mg | Calcium: 41mg | Iron: 1.43mg