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A slice of pumpkin meringue pie on a plate.

Pumpkin Meringue Pie

Delicious pumpkin pie on a homemade crust spiked with bourbon topped with a mountain of toasted meringue!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 Slices
Calories 423kcal



    For the Crust:

    • 3 cups flour
    • 2 cups unsalted butter cold, cut into small cubes
    • 1 tsp salt
    • 2 tbs sugar
    • 1/2 cup water ice cold

    For the Filling:

    • 15 oz pumpkin purée
    • 1/2 cup light brown sugar
    • 1/4 cup granulated sugar
    • 1 tsp ground cinnamon
    • 1/4 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/4 tsp allspice
    • 1/2 tsp kosher salt
    • 2 tsp orange zest grated
    • 3 eggs lightly beaten
    • 1 yolk
    • 1 cup heavy cream
    • 1/2 cup whole milk
    • 2 tbs bourbon or dark rum

    For the Meringue:

    • 8 egg whites at room temperature
    • 2/3 cup water
    • 3 cups sugar

    For the egg wash:

    • 1 egg
    • 1 tbsp cream


    For the Pastry Crust:

    • In a food processor pulse the flour and butter until the butter is pea-sized.
    • Slowly drizzle in the water until a ball starts forming.
    • Remove onto a floured surface and roll into a ball.
    • Place in fridge for 30-60 minutes to rest
    • Roll out and transfer to pie pan.
    • Trim edges and cover in parchment paper.
    • Cover in pie weights or beans.
    • Cover edge in tin foil
    • Bake at 425F for about 15 minutes.
    • Remove weights and paper and poke with fork all over.
    • Bake again for another 5 minutes.
    • Mix egg and cream in a small bowl. Add egg wash to crust's perimeter

    For the Filling:

    • Whisk all ingredients together until combined.
    • Pour into pie shell and bake at 350F for about 75 minutes or until filling is set in the middle and a knife comes out clean. A little wobble is totally fine though! (I kept my edge covered in tin foil to prevent burning)
    • Allow to cool completely.

    For the Meringue:

    • Beat the egg whites and 2/3 cup of sugar until soft peaks form.
    • In a medium saucepan add the remaining sugar and 2/3 cup water then place on low heat.
    • Stir until sugar melts and becomes clear.
    • Maintain at medium high heat until temperature reads 235-240F.
    • Drizzle the sugar into the mixer immediately.
    • Run mixer until merengue is cool/tepid.
    • Pile onto cooled pie. If the meringue looses its silky consistency run the mixer for a few seconds to revive it.
    • Don't forget to torch the meringue!



    • You can easily make the pie dough in a food processor with a few pulses but making it the old fashioned way is pretty fun, just a little messy.
    • Try warming the pie filling in a saucepan before adding to the pie shell.
    • Feel free to adjust the spice profile and alcohol type/level to your liking.
    • The best way to cut this is to butter your knife! The fat cuts right through the meringue.


    Serving: 1slice | Calories: 423kcal | Carbohydrates: 46g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 250mg | Potassium: 222mg | Fiber: 46g | Sugar: 25g | Vitamin A: 4550IU | Calcium: 90mg | Iron: 1.1mg