Decadent Pumpkin Meringue Pie
A show-stopping pumpkin meringue pie, perfect for fall gatherings. This recipe features a buttery oat crust, a spiced pumpkin filling, and a light and airy meringue topping.
Equipment Needed
- 9-inch Springform Pan
- Food Processor
- Sheet pan
- Stand Mixer (or Hand Mixer)
Ingredients
- 1.00 tspCooking spray(For easy release)
- 33.00 gOld-fashioned rolled oats(For the crust)
- 50.00 gGranulated sugar(For the crust)
- 0.25 tspFine salt(For the crust)
- 148.00 gChopped pecans(For the crust)
- 10.00 gFirm coconut oil(For the crust)
- 150.00 gPacked light brown sugar(For the filling)
- 2.00 tspPumpkin spice(For the filling)
- 0.25 tspFine salt(For the filling)
- 425.00 gPumpkin purée(For the filling)
- 4.00 eaLarge eggs(For the filling and meringue)
- 228.00 mlCoconut milk(Full-fat for richness)
- 67.00 gGranulated sugar(For the meringue)
- 0.13 tspCream of tartar(For the meringue)
- 0.50 tspPure vanilla extract(For the meringue)
Instructions
Preheat oven to 160°C (325°F). Prepare a 9-inch springform pan with parchment paper and cooking spray.
Estimated time: 5 minutes
Combine oats, sugar, and salt in a food processor. Pulse until finely ground. Add pecans and coconut oil; pulse until combined.
Estimated time: 5 minutes
Press the mixture firmly into the prepared pan, creating a crust.
Estimated time: 5 minutes
Bake on a sheet pan for 20-25 minutes, until golden brown and dry.
Estimated time: 25 minutes
Cool completely on a wire rack.
Estimated time: 15 minutes
In the same food processor, combine brown sugar, pumpkin spice, and salt. Pulse until combined.
Estimated time: 5 minutes
Add pumpkin purée and 2 whole eggs. Process until smooth.
Estimated time: 5 minutes
Separate the remaining 2 eggs. Add egg yolks to the pumpkin mixture and process until smooth.
Estimated time: 5 minutes
Add coconut milk and process until blended. Pour the filling over the cooled crust.
Estimated time: 5 minutes
Bake on the sheet pan for 55-65 minutes, or until set.
Estimated time: 60 minutes
Cool to room temperature before adding meringue.
Estimated time: 30 minutes
Whisk granulated sugar and cream of tartar in a heatproof bowl. Whisk in egg whites.
Estimated time: 10 minutes
Place the bowl over simmering water and whisk until sugar dissolves.
Estimated time: 10 minutes
Transfer to a stand mixer and beat until stiff peaks form. Add vanilla.
Estimated time: 10 minutes
Gently dollop meringue over the filling. Use a blowtorch or broiler to brown the meringue.
Estimated time: 15 minutes