Pumpkin Pie with Brown Sugar Meringue – Recipe! Image 1
Desserts, Food, Holiday Food, Laugh

Pumpkin Pie with Brown Sugar Meringue – Recipe!

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Pumpkin pie is one of my favorite things at holiday time.  I know it seems a little traditional, but I love the fall spiced custardy goodness.   Pumpkin pie is easy to prepare and in this recipe, I add a little brown sugar meringue for a nice fluffy topping and I baked it in a whole wheat crust for an earthy texture.

Pumpkin Pie with Brown Sugar Meringue is the perfect holiday dessert, but it doesn’t need to stop there. I like pumpkin in the spring and summer, when I start longing for fall flavored treats.  Also, it makes a great birthday dessert for the pumpkin lover in your family.

Ingredients

Crust

1 1/2 cups whole wheat pastry flour

pinch of salt

1 stick butter, diced cold

1/3 cup ice water

Filling

15 ounce can organic pumpkin

1 1/4 cups heavy cream

3 eggs

1 cup brown sugar

2 teaspoons vanilla extract

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

Meringue Topping

4 ounces egg whites

1/2 teaspoon cream of tartar

1/2 cup brown sugar

(Makes 1, 9-inch Pie)

To Prepare:

1.  Preheat the oven to 350 degrees.  In a stand mixer or bowl, combine the whole wheat pastry flour, salt and butter.  Mix on low for 1 minute, until the mixture resembles coarse crumbs.

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2.  Add the cold water and mix on low, just until the crust begins to come together.  Dump out on the counter and form into a disc.  Wrap in plastic wrap and chill for 30 minutes.

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3.  Unwrap the dough and roll out on a lightly floured counter.  Roll dough around the pin and place in a 9-inch pie pan.  Trim the edges and tuck under into the pan.  Flute edges with fingers and place the pie in the refrigerator, while you make the filling.

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4.  In a stand mixer or large bowl, add all the filling ingredients.  Mix on low speed until combined, about 2 minutes.  Remove the pie from the refrigerator and pour into the crust.  Place the filled pie on a sheet pan and bake for 40-50 minutes, or until the mixture is set.

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5.  Remove the pie from the oven and let cool to room temperature, about 1 hour.  Place the pie in the refrigerator to chill for a few hours or overnight.

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6.  A few hours before serving, make the meringue topping.  In a stand mixer, add the egg whites and cream of tartar.  Whip until soft peaks and add the brown sugar.  Continue to whip until light and fluffy, about 2 minutes.  Dollop meringue on top of pie and spread evenly over the top with a wavy pattern.

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7.  Place the pie back in the refrigerator until ready to serve.  Slice and enjoy!

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