Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Deep-Dish Pumpkin-Meringue Pie 4.1 (213) It's an impressive way to close out the Thanksgiving meal. Close Credit: Johnny Miller Prep Time: 35 mins Cook Time: 1 hr 30 mins Total Time: 8 hrs 35 mins Servings: 10 Yield: 1 9-inch deep-dish pie Jump to recipe This mile-high pumpkin pie has major curb-appeal, thanks to a simple meringue topping. For just the right texture, whip the whites until they hold stiff, glossy peaks—but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie. It's best to make this spectacular dessert the day before you need it as the baked pie needs at least six hours to chill before you add the meringue topping right before serving. We use our versatile pate brisée crust for this recipe, but you can opt for a store-bought option to cut down on prep time. If you have a small handheld kitchen torch, pull it out to brown the topping; otherwise, a nice, hot oven will do just fine. Making Meringue Is Easy—All You Need Are 2 Ingredients and Our Expert Tips The Benefits of Blind Baking After refrigerating the crust, you’ll want to par-bake—or blind bake—it before adding the filling. This helps ensure a golden, crisp crust that can stand up to the filling and won’t become soggy underneath it. Weighing it down with a piece of parchment and pie weights (or dried beans) helps prevent air bubbles from forming while also keeping the sides from shrinking as the crust bakes. Make Ahead You can make this crust up to one day ahead of time. Prepare it through step four, then cover and refrigerate. Wait to top it with the meringue until just before you’re ready to serve. When separating the eggs for the meringue, drop each egg white into a small bowl before combining it with the others. That way, in case a yolk breaks in the process, you won’t have to toss out the whites you’ve already separated and start again. Directions Roll out dough and fit into dish; chill: Preheat oven to 375°F. Make the crust: On a lightly floured surface, roll out dough to an 1/8-inch thickness. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate 30 minutes. Blind bake crust: Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack. Make filling: Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl. Reduce oven temperature; fill and bake pie, then chill: Reduce oven temperature to 325°F. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight). Make meringue just before serving; Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Spread meringue and brown: Dollop meringue onto pie, and spread using a swirling motion. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown. If you don't have a kitchen torch, brown the meringue by placing the pie in a 500°F oven until topping begins to darken, which should take between one and two minutes. Storage Leftover pie can be refrigerated, covered, for up to two days. To protect the meringue topping, place a few toothpicks into the top, then loosely cover with plastic wrap. More Pumpkin Pie Recipes to Try: Pumpkin Pie Made With Roasted Fresh Pumpkin Libby's Famous Pumpkin Pie Five-Spice Pumpkin Pie With Phyllo Crust Gluten-Free Spiced Pumpkin Pie Easy Pumpkin Pie Pumpkin-Cheesecake Pie With Gingersnap Crust Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.