Deep-Dish Pumpkin-Meringue Pie
- 1 small disk Pate Brisee
- All-purpose flour, for surface
- 3 large eggs
- 1 can (15 ounces) pure pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3/4 cup packed light-brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- Coarse salt
- 1/4 teaspoon freshly grated nutmeg
- 2 cups granulated sugar
- 8 large egg whites, room temperature
- This recipe is vegetarian
- Produce
- Ginger, ground (3/4 teaspoon)
- Pumpkin puree, pure (1 can)
- Condiments
- Disk pate brisee, small (1)
- Cooking & Baking
- All-purpose flour (1)
- Brown sugar, packed light (3/4 cup)
- Cinnamon, ground (3/4 teaspoon)
- Cornstarch (1 tablespoon)
- Granulated sugar (2 cups)
- Nutmeg (1/4 teaspoon)
- Salt, Coarse (1)
- Vanilla extract, pure (1 teaspoon)
- Drinks
- Evaporated milk (1 can)
- Refrigerated
- Egg whites, large (8)
- Eggs, large (3)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published October 17, 2011 (1 year ago).
35 people saved this recipe.
