This pie is best made the day you plan to serve it, then held at room temperature. But if you’d rather get a jump on things, prepare the pumpkin pie base the day before, then cover and refrigerate. The day you plan to serve it, uncover it, use paper towels to pat dry the top, then proceed with the meringue steps.
Citrus Pumpkin Meringue Pie
This pie takes only 20 minutes of active prep time. Serves 8.
Ingredients
1 prepared (raw) pie crust, homemade or purchased
¾ cup packed brown sugar
½ teaspoon salt
5 eggs, divided
1 tablespoon pumpkin pie spice
15-ounce can pumpkin purée (not pumpkin pie mix)
1 cup heavy cream
Zest of 1 medium lemon
Zest of 1 medium orange
Pinch of cream of tartar
½ cup granulated sugar
Directions
Heat the oven to 325 degrees. If the pie crust is not already in a pie pan, set it in a 9-inch pie pan and crimp the edges. Set the pie pan on a rimmed baking sheet.
In a medium bowl, beat together the brown sugar, salt, 1 whole egg, 4 egg yolks (reserve the whites for later), pumpkin pie spice, pumpkin puree, cream, lemon zest and orange zest. Once the mixture is smooth, pour into the prepared pie crust and transfer to the oven to bake for 40-50 minutes, or until the center of the pie is just barely set. Remove from the oven and increase the temperature to 425 degrees.
To make the meringue, in a large bowl combine the 4 reserved egg whites with the cream of tartar. It is very important that the egg whites be free from any trace of yolk and that the bowl be immaculately clean. Use an electric mixer fitted with the whisk attachment to beat on medium-high until foamy. Add the sugar, 1 tablespoon at a time, while continuing to beat.
Once the sugar is all incorporated, beat until stiff, shiny peaks form, a total of 6-7 minutes. Dollop the meringue on the top of the cooked pie, completely covering the surface, swirling to make peaks. Return the pie to the oven and cook for 8- 10 minutes, or until the meringue is lightly browned. Allow to cool at room temperature before serving.
