Miss Julie's Pumpkin Meringue Pie

Miss Julie's Pumpkin Meringue Pie

Made from scratch with a graham cracker crust, this pumpkin meringue pie is surprisingly easy to make and melts in your mouth.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 1 person



  1. Step 1

    Preheat the oven to 375 degrees F (190 degrees C).
  2. Step 2

    Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
  3. Step 3

    Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
  4. Step 4

    Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
  5. Step 5

    Preheat the oven to 425 degrees F (220 degrees C).
  6. Step 6

    Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
  7. Step 7

    Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
  8. Step 8

    While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
  9. Step 9

    Spoon meringue onto the pie, using the back of a spoon to form small peaks.
  10. Step 10

    Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.