Pumpkin Meringue Pie
Updated Nov. 13, 2023
- Total Time
- 2 hours 5 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 2 hours, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- Cooking spray
- ⅓cup/33 grams old-fashioned rolled oats
- ¼cup/50 grams granulated sugar
- ¼teaspoon fine salt
- 1⅓cups/148 grams chopped pecans
- 1tablespoon firm coconut oil
- ⅔cup/150 grams packed light brown sugar
- 2teaspoons pumpkin spice or chai spice
- ¼teaspoon fine salt
- 1(15-ounce/425-gram) can pumpkin purée
- 4large eggs
- 1cup/228 grams coconut milk (see Tips)
- ⅓cup/67 grams granulated sugar
- ⅛teaspoon cream of tartar
- ½teaspoon pure vanilla extract
For the Crust
For the Filling and Meringue
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Preparation
- Step 1
Make the crust: Heat the oven to 325 degrees with a rack in the bottom third. Line the bottom of a 9-inch springform pan with parchment paper (see Tips), then coat with cooking spray.
- Step 2
Pulse the oats, sugar and salt in a food processor until finely ground. Add the pecans and pulse until finely ground, then add the coconut oil and pulse until incorporated. Very firmly press the mixture into an even layer in the bottom and a little up the sides of the pan.
- Step 3
Bake on a sheet pan until dark brown throughout and very dry, 20 to 25 minutes. Cool completely on a rack.
- Step 4
While the crust cools, make the filling: Combine the brown sugar, spice and salt in the food processor (no need to wash it). Pulse until well mixed, then add the pumpkin and purée until smooth. Add 2 whole eggs, then separate the remaining 2 eggs. Save the whites in the refrigerator for the meringue and add the yolks to the pumpkin. Process until smooth, then add the coconut milk and process until blended, scraping the bowl as needed. Pour the filling over the crust.
- Step 5
Bake on the sheet pan until set and no longer jiggly, 55 to 65 minutes. Cool to room temperature. The pie can be covered and refrigerated for up to 2 days before adding the meringue. Bring to room temperature before topping.
- Step 6
Make the meringue: Whisk the granulated sugar and cream of tartar in the bowl of a stand mixer (or other heatproof bowl if you’re using a hand mixer). Whisk in the reserved egg whites, then set over a saucepan of simmering water and whisk until the sugar dissolves. The mixture should feel warm and not at all gritty.
- Step 7
Transfer to a stand mixer and whisk on medium-high speed just until stiff, glossy peaks form. If you’re using a hand mixer, take the bowl off the saucepan and beat. Add the vanilla and whisk until evenly incorporated.
- Step 8
Gently dollop the meringue over the tart, swooping it with peaks. Brown with a kitchen blowtorch or under a broiler. If using a broiler, keep an eye on it as it only takes 15 to 45 seconds. Carefully remove the sides of the pan and slide the pie onto a serving plate. The pie can be kept at room temperature for a few hours.
- If you need to make this dish gluten-free, be sure to use gluten-free oats.
- Be sure to shake the can of coconut milk well (or stir an already opened can of coconut milk) before using.
- To help the pie slide easily off the pan, cut your parchment paper into a 10- or 11-inch square, then clip the sides of the pan in place so the paper is smooth against the bottom. Any extra parchment should extend outside the sides of the pan for an overhang that will help you move the tart.
Private Notes
Comments
Celiac here. Please use only certified gluten-free oats if you’re feeding friends with celiac disease, as regular oats are cross-contaminated with gluten. (Bob’s Red Mill is a good source.) Some of us are also sensitive to oats, even the gluten free kind, so it’s wise to inquire of your celiac guests before preparing the pie. Having said all that, I’m very grateful to the editors and writers at the Times for including recipes for those of us who cannot tolerate gluten or dairy.
Suggestion: In Step 5, might be a good idea to mention to not remove pie from springform pan while cooling in the refrigerator. After allowing to come to remove temperature, I accidentally removed it from the springform before chilling. Will now be a bit tricky to place under broiler after adding the meringue. Just a suggestion!
Rather than comment on eggs or cane sugar, or gluten contamination in oats, or wanting a substitution for coconut milk, here’s my suggestion after having baked the actual pie— I found it impossible to remove the pie from the parchment paper. So next time I will not only use parchment paper, but will also use Pam baking spray all over the inside of the springform pan, and maybe bake the crust a little longer. Can’t comment on the taste yet- taking it to work tomorrow!
Made this as written but accidentally added 2 Tbsp of homemade pumpkin pie spice. It was delicious. One star was removed because the crust was soggy and did not hold up, even though it was on in the oven 15 mins longer than stated and eaten the same day it was made.
Made as directed and turned out great! Good twist on a traditional pie. Broiled the merengue on low in the oven. If I were to make again I would double the pumpkin filling. It was pretty flat in a 9” springform
This pie was delicious. I don’t know how to get the parchment paper off the bottom without breaking the pie. Good thing that the slices slid right off the parchment when I used used a pie serving utensil to put them on plates.
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