Moving Meringue beyond Lemons in This Delicious Pumpkin Pie

By Ladman, Alison | St Louis Post-Dispatch (MO), November 18, 2015 | Go to article overview

Moving Meringue beyond Lemons in This Delicious Pumpkin Pie


Ladman, Alison, St Louis Post-Dispatch (MO)


This Thanksgiving pie is deliciously deceptive. Until you cut into it, it looks like your classic lemon meringue pie, piled high with billows of whipped and toasted egg whites. But once the knife slices through that sweet topping, the real deal is revealed. Hidden under the meringue is a classic pumpkin pie spiked with just a hint of citrus.

This pie is best made the day you plan to serve it, then held at room temperature. But if you'd rather get a jump on things, prepare the pumpkin pie base the day before, then cover and refrigerate. The day you plan to serve it, uncover it, use paper towels to pat dry the top, then proceed with the meringue steps.

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CITRUS PUMPKIN MERINGUE PIE

Yield: 8 servings

1 prepared (raw) pie crust, homemade or purchased

cup packed brown sugar

teaspoon salt

5 eggs, divided

1 tablespoon pumpkin pie spice

15-ounce can pumpkin puree (not pumpkin pie mix)

1 cup heavy cream

Zest of 1 medium lemon

Zest of 1 medium orange

Pinch of cream of tartar

cup granulated sugar

1. Heat the oven to 325 degrees. If the pie crust is not already in a pie pan, set it in a 9-inch pie pan and crimp the edges. Set the pie pan on a rimmed baking sheet.

2. In a medium bowl, beat together the brown sugar, salt, 1 whole egg, 4 egg yolks (reserve the whites for later), pumpkin pie spice, pumpkin puree, cream, lemon zest and orange zest. …

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