Pumpkin Meringue Pie
Make a pumpkin meringue pie from a real pumpkin! This recipe is pretty simple and if you know how to heat an oven and mix ingredients you have all the tools to make this fluffy and
Delicious pie.
Supplies
pie:
Sugar/pie pumpkin (can use pumpkin canned purée)
pie crust
Condensed milk
Meringue:
Cream of tartar
Sugar
Egg whites
Vanilla (optional)
Equipment:
Blender/food processor
Oven
Pie dish (preferably cast iron)
Sharp knife
Cut Pumpkin in Half and Remove Stem
Using a knife cut your pumpkin in half and remove the stem with your hands.
Remove Seeds
Using a spoon, remove seeds and the stringy part of the pumpkin.
Cook Pumpkins
Place pumpkins on a baking sheet with parchment paper in the oven at 400 degrees Fahrenheit. Cook for 40 minutes to an hour, until mushy.
Peel Cooked Pumpkins
After pumpkins have been cooked, remove skins.
Purée Pumpkin
Purée the pumpkins for 3 minutes, until very smooth. MAKE SURE TO STRAIN.
Make Pumpkin Batter
Put strained pumpkin purée in a bowl. Add 1 cup of condensed milk for every cup of pumpkin. Add cinnamon or other spices (optional)
Add Pumpkin to Pie Crust
Pour pumpkin batter into crust and level with a spatula.
Bake Pie
Bake pie at 425 degrees Fahrenheit for 20 minutes. Once the pie is done start on the meringue.
Beat Egg Whites
Beat a cup of egg whites with 1/4 teaspoon of cream of tartar and a dash of salt until stiff peaks form.
Stir in Sugar
Gradually fold in 2 cups of sugar one tablespoon a time.
Add Meringue and Bake
Add meringue and bake at 400 degrees Fahrenheit for 15 minutes or so until meringue has lightly browned at the top.