DESSERT RECIPES

Maple Pumpkin Pie with Brown Sugar Meringue

Updated

A spiced pumpkin custard sweetened with pure maple syrup, baked in a 9-inch crust and finished with a toasted brown sugar meringue. Dairy-free as written, with a crustless jar option for gluten-free guests.

Prep
30 min
Cook
1 hr 10 min
Total
3 hr 40 min
Yield
8 servings (one 9-inch pie)
Illustration of Maple Pumpkin Pie with Brown Sugar Meringue

This Thanksgiving pie from the KitchenSimplicity archive takes the familiar pumpkin custard in a slightly different direction. Maple syrup shares the sweetening with a little sugar, ginger and cinnamon keep the spice gentle, and instead of whipped cream the pie wears a cloud of brown sugar meringue that turns caramel-colored in the oven.

The filling uses almond milk, so the pie is dairy-free as long as your crust is too, and it is easy to adapt for a mixed holiday table. Bake it in a gluten-free crust, skip the crust and bake the custard in small jars or ramekins, or leave off the meringue and top slices with whipped cream or coconut cream instead.

Tips

  • Because of the eggs in the custard and meringue, do not leave the pie at room temperature for more than 2 hours; keep it loosely covered in the refrigerator for up to 3 days.
  • For a crustless version, divide the filling among 8 half-pint canning jars or 6-ounce ramekins, set them in two deep baking pans and add boiling water to come 1 inch up their sides. Bake at 375°F for 30 to 35 minutes, then lower the oven to 350°F, top each with meringue and bake 10 to 12 minutes more, until golden.
  • Prefer whipped cream? Skip the meringue, chill the baked pie, and top it with whipped cream or whipped coconut cream right before serving.
  • Beads of moisture can form on meringue in the fridge; a light drizzle of maple syrup at serving time hides them nicely.

Maple Pumpkin Pie with Brown Sugar Meringue

Prep
30 min
Cook
1 hr 10 min
Total
3 hr 40 min
Yield
8 servings (one 9-inch pie)

Ingredients

  • For the crust:
  • 1 unbaked 9-inch pie crust (regular or gluten-free)
  • For the filling:
  • 1 (15-ounce / 425 g) can pumpkin puree (about 1 3/4 cups), not pumpkin pie filling
  • 1/3 cup (67 g) granulated sugar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, lightly beaten
  • 2/3 cup (160 ml) unsweetened almond milk or other milk
  • 1/2 cup (160 g) pure maple syrup
  • For the brown sugar meringue:
  • 3 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/3 cup (70 g) packed brown sugar
  • To serve (optional):
  • Pure maple syrup, for drizzling

Steps

  1. Separate the eggs for the meringue and put the 3 whites in the bowl of a stand mixer (or a large clean bowl for a hand mixer). Leave them at room temperature for about 30 minutes while you make the filling; warmer whites whip to a fuller volume.
  2. Heat the oven to 450°F and set the unbaked crust in a 9-inch pie plate on a rimmed baking sheet.
  3. In a large bowl, whisk the pumpkin, granulated sugar, ginger, cinnamon and salt until smooth. Add the beaten eggs and whisk gently just until blended, then slowly whisk in the almond milk and maple syrup.
  4. Pour the filling into the crust. Bake for 10 minutes at 450°F, then lower the oven to 350°F and bake for another 40 to 45 minutes, until a knife inserted near the center comes out clean and the middle has only a slight jiggle.
  5. While the pie bakes, make the meringue: add the vanilla, cream of tartar and salt to the egg whites and beat on medium speed until soft peaks form (the tips curl over when you lift the beater).
  6. Turn the mixer to high and add the brown sugar 1 tablespoon at a time, beating well after each addition, until the meringue is glossy and holds stiff, upright peaks.
  7. As soon as the pie comes out, spread the meringue over the hot filling, pushing it right to the edge of the crust so it seals, and swirl the top with the back of a spoon.
  8. Return the pie to the 350°F oven for about 15 minutes, until the meringue is golden brown. Cool completely on a wire rack, about 2 hours, then cover loosely and refrigerate.
  9. Just before serving, drizzle each slice with a little maple syrup if you like.

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