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.

Prep Time:
40 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 55 mins
1 9-inch pie


For the Pie Crust:

  • 1 ½ cups finely ground graham cracker crumbs

  • cup packed light brown sugar

  • 6 tablespoons butter, melted

  • 2 tablespoons all-purpose flour

  • ½ teaspoon ground cinnamon (Optional)

For the Pie:

  • 1 (15 ounce) can pumpkin puree

  • 1 cup heavy cream

  • ¾ cup packed light brown sugar

  • ½ cup whole milk

  • 2 large eggs

  • 1 teaspoon ground cinnamon (Optional)

  • 1 teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon fine sea salt

For the Meringue:

  • 3 large egg whites, at room temperature

  • teaspoon cream of tartar

  • cup white sugar


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

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

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

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

  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.

Nutrition Facts (per serving)

452 Calories
23g Fat
58g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 452
% Daily Value *
Total Fat 23g 30%
Saturated Fat 13g 67%
Cholesterol 112mg 37%
Sodium 404mg 18%
Total Carbohydrate 58g 21%
Dietary Fiber 2g 8%
Total Sugars 45g
Protein 6g
Vitamin C 3mg 13%
Calcium 95mg 7%
Iron 3mg 14%
Potassium 271mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love