Ultimate Pumpkin Pie with Vanilla Meringue – Holiday Baking Redefined
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A Fluffy, Flavor-Packed Dessert That Wows Every Time
If you’re searching for a show-stopping dessert to impress guests or elevate your holiday spread, this Pumpkin Pie with Vanilla Meringue is the ultimate pick. Created by renowned baker Michelle Lopez, this recipe beautifully blends the cozy, spiced richness of pumpkin pie with the airy elegance of vanilla meringue—topped with a golden, toasted finish for dramatic flair.
Perfect for Thanksgiving, Christmas, Friendsgiving, or just a cozy weekend bake, this recipe is easy to follow, gluten-optional, and absolutely unforgettable.
Why You'll Love This Pumpkin Pie with Vanilla Meringue
- Double the decadence: Creamy pumpkin filling + cloud-like meringue
- Visual appeal: Toasted peaks create a bakery-style centerpiece
- Flavor harmony: Real vanilla bean notes balance warm spices
- Holiday-ready: Ideal for celebrations, gifts, or gourmet hosting
Ingredients
For the Pumpkin Pie Filling
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp pumpkin pie spice (or mix: cinnamon, nutmeg, ginger, clove)
For the Vanilla Bean Meringue
- 5 large egg whites (room temperature)
- 1 cup granulated sugar
- ¼ tsp cream of tartar
- Pinch of kosher salt
- 2 tsp pure vanilla bean paste or seeds from 1 whole vanilla bean
Tip: Use high-quality vanilla for visible specks and rich aroma.
Step-by-Step Instructions
Step 1: Prepare & Bake the Pumpkin Pie
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together pumpkin puree, condensed milk, eggs, and pumpkin spice until smooth.
- Pour the filling into the pie crust.
- Bake for 45–50 minutes, or until the center is just set and a knife comes out clean.
- Let cool completely before topping with meringue.
Step 2: Whip the Vanilla Bean Meringue
- In a heatproof bowl (or double boiler), combine egg whites, sugar, salt, and cream of tartar.
- Place over simmering water, whisking constantly until the sugar dissolves and mixture reaches 160°F (71°C).
- Transfer to a stand mixer and beat on low for 1 minute.
- Increase speed to high and beat 8–10 minutes until stiff, glossy peaks form.
- Beat in vanilla bean paste until evenly distributed.
Why it works: Heating stabilizes the egg whites, creating a safe, glossy, marshmallow-like meringue.
Step 3: Assemble and Torch
- Spoon or pipe meringue over the cooled pumpkin pie, spreading all the way to the crust edges to prevent shrinking.
- Use the back of a spoon to create dramatic swirls and peaks.
- Toast using a kitchen torch until golden brown. Alternatively, broil for 1–2 minutes (watch closely!).
- Serve immediately or refrigerate for up to 4 hours before serving.
Tips for Success
- Room-temp egg whites = better volume
- Don’t skip the torch – it makes the meringue taste like toasted marshmallow
- Bake pie the day before and meringue just before serving
- Use a pie shield to avoid over-browning crust
Final Thoughts
This Pumpkin Pie with Vanilla Meringue isn’t just dessert—it’s performance art. It's Michelle Lopez’s signature touch: combining texture, flavor, and beauty in one unforgettable bite. Add it to your holiday lineup, share it with customers, or bake it as a premium showcase for your product line.
