Miss Julies Pumpkin Meringue Pie Recipes

PUMPKIN MERINGUE PIE

Steps:

• Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Prick bottom and side of pastry thoroughly with fork. Bake 12 to 15 minutes or until light golden brown; cool on cooling rack.
• Reduce oven temperature to 350°F. In medium bowl, beat eggs with wire whisk. Stir in brown sugar and pumpkin until well blended. Stir in half-and-half, cinnamon, ginger, salt, cloves and vanilla until blended. Pour into partially baked crust. Bake 45 to 50 minutes or until golden brown and center is almost set.
• In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form. Spread meringue over hot filling to edge of crust. Bake 15 to 17 minutes or until meringue is light brown. Cool pie away from drafts 4 hours. Store in refrigerator.

PUMPKIN BANANA MERINGUE PIE

Steps:

• Crust:
• Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in egg yolks and 1 to 2 tablespoons ice water until the dough holds together without being too sticky. If it's still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
• On a floured surface, roll the dough into an 11 to 12-inch circle with a floured rolling pin. Ease the dough into a 9-inch pie pan, pressing firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill.
• Filling:
• Preheat the oven to 350 degrees F.
• Split the pumpkins down the middle and scoop out the seeds. Arrange on a roasting tray, cut side up, and roast for 20 minutes. Remove the pumpkins from the oven and lay bananas (in their skins) around and between the pumpkin halves. Return to the oven and roast for another 10 minutes. Remove from oven and let cool slightly before handling, about 5 minutes.
• Scoop out the pumpkin flesh and add to a food processor. Peel the bananas and add the flesh to food processor as well. Add the 3 eggs, sugar, cinnamon, 2 tablespoons butter, nutmeg, heavy cream and salt. Puree until smooth.
• Put a baking sheet on the bottom oven rack and preheat to 375 degrees F.
• Pour the filing into the prepared pie shell. Lightly beat the egg white. Brush the pastry edges with the egg white and sprinkle with a bit of sugar. Carefully arrange the pie on the preheated baking sheet, lower the oven temperature to 325 degrees F and bake it until the pie is set but still jiggles slightly, about 50 minutes. Remove from the oven and let cool completely.
• Topping:
• Beat the egg whites, powdered sugar, cream of tartar, and a pinch salt in a large bowl with an electric mixer until glossy medium peaks form, being careful not to over beat.
• Spread the meringue mixture over the top of the pie, covering right to the edges. Using the back of a spoon press lightly into the meringue and pull up on the spoon to form peaks all over the surface of the meringue (alternatively you can use a piping bag with a large star tip if you choose).
• To cook the meringue, preheat the broiler with the rack in the highest position. Put the pie under the broiler and broil until the meringue is set and golden brown, about 7 minutes, watching carefully to avoid burning, as it cooks quickly. Remove from the broiler and cool before serving.

MISS JULIE'S PUMPKIN MERINGUE PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
• Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
• Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
• Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
• While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
• Spoon meringue onto the pie, using the back of a spoon to form small peaks.
• Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.