Tool

• 9‑inch pie plate

• Rolling pin

• Double boiler

• Stand mixer with whisk attachment or electric hand mixer

Ingredients

Crust

• 1 single pie crust

• 1 egg

• 1 tablespoon heavy cream

Pumpkin Filling

• ½ cup light brown sugar

• ¼ cup granulated sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon pumpkin pie spice

• ½ teaspoon salt

• 1 can pumpkin purée (15 oz)

• ¾ cup heavy cream, room temperature

• ¼ cup whole milk, room temperature

• 3 large eggs, room temperature

• 1 tablespoon bourbon or dark rum (optional)

• 1 teaspoon grated orange zest

Meringue Topping

• 6 egg whites

• 1½ cups granulated sugar

• 1 teaspoon cream of tartar

• ½ teaspoon vanilla extract

• ¼ teaspoon salt

Direction

Crust

1. Soften & Roll

• Let the pie crust soften at room temperature.

• On a lightly floured surface, roll into a 13‑inch circle, about ⅛‑inch thick.

• Fit into a 9‑inch deep‑dish pie plate.

• Trim to leave a 1‑inch overhang, tuck it under, and press to the rim.

• Crimp edges as desired.

• Freeze for 20 minutes.

2. Preheat

• Preheat oven to 425°F while the crust chills.

3. Blind Bake (Part 1)

• Line the crust with parchment and fill with pie weights or dry beans.

• Bake 10–12 minutes, until edges look dry.

4. Egg Wash

• Whisk 1 egg + 1 tablespoon heavy cream.

• Remove weights and parchment.

• Brush the crust (inside + edges) with egg wash.

• Poke the bottom 10–12 times with a fork.

5. Blind Bake (Part 2)

• Bake 6–8 minutes, until lightly golden and dry inside.

• Cool completely.

Pumpkin Filling

6. Reduce Oven Temp

• Lower oven to 350°F.

7. Mix the Filling

• In a large bowl, whisk together: brown sugar, granulated sugar, cinnamon, pumpkin pie spice, salt.

• Add pumpkin purée, heavy cream, milk, eggs, bourbon/rum (optional), and orange zest.

• Whisk until smooth.

8. Fill & Bake

• Pour filling into the cooled crust.

• Cover just the crust with a pie shield or foil.

• Bake 55–60 minutes, until the edges are set and the center is just barely wobbly.

• Cool at room temperature for about 3 hours.

Meringue Topping

9. Heat the Egg Whites

• In a heat‑proof bowl (for a double boiler), combine: egg whites, sugar, cream of tartar.

• Whisk vigorously for 1 minute until frothy.

10. Cook Over Double Boiler

• Bring water in the double boiler to a simmer.

• Place the bowl on top (without touching the water).

• Stir frequently with a silicone spatula.

• Cook 12–14 minutes, until sugar dissolves and mixture reaches 165–170°F.

11. Whip the Meringue

• Transfer mixture to a stand mixer with whisk attachment.

• Add vanilla and salt.

• Beat on medium‑high (speed 8) until thick, glossy, and the bowl is barely warm — 8–10 minutes.

12. Top the Pie

• Dollop meringue onto the cooled pie.

• Spread to the edges and create swoops and swirls.

13. Torch & Serve

• Lightly toast the meringue with a kitchen torch.

• Slice and serve within 6 hours.

Nutrition -

(per serving)

Calories: 477 kcal Carbohydrates: 74 g Protein: 8 g Fat: 17 g Saturated Fat: 8 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 6 g Trans Fat: 0.01 g Cholesterol: 118 mg Sodium: 393 mg Potassium: 319 mg Fiber: 2 g Sugar: 60 g Vitamin A: 8,774 IU Vitamin C: 3 mg Calcium: 75 mg Iron: 2 mg