Pumpkin Meringue Pie
Prep Time
20mins
Time to Table
2hr
Servings
8
Ingredients
- 15 ounce can pure pumpkin
- 1/4 cup Daisy Sour Cream
- 1 1/2 tablespoons pumpkin pie spice
- 2 tablespoons bourbon
- 2 large eggs
- 2 egg yolks
- 3/4 cup maple syrup
- 3/4 cup heavy cream
- 9 inch pre-baked pie shell
- 8 large egg whites
- 2 cups sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
Tips
Cooking Tip #1
To cut clean slices, dip a sharp knife into water before each cut.
Cooking Tip #2
Egg-Stra Easy: When seperating eggs, use the eggshell as a scoop to remove the yolk from the the white - the yolk will be attracted back to the shell.
Ingredients
- 15 ounce can pure pumpkin
- 1/4 cup Daisy Sour Cream
- 1 1/2 tablespoons pumpkin pie spice
- 2 tablespoons bourbon
- 2 large eggs
- 2 egg yolks
- 3/4 cup maple syrup
- 3/4 cup heavy cream
- 9 inch pre-baked pie shell
- 8 large egg whites
- 2 cups sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
Tips
Cooking Tip #1
To cut clean slices, dip a sharp knife into water before each cut.
Cooking Tip #2
Egg-Stra Easy: When seperating eggs, use the eggshell as a scoop to remove the yolk from the the white - the yolk will be attracted back to the shell.
Directions
- Beat the pumpkin, sour cream, pumpkin pie spice, bourbon, eggs, egg yolks, maple syrup and heavy cream in a medium bowl until smooth.
- Pour the filling into the prebaked pie shell. Bake for 40 minutes at 350 degrees.
- While the pie cools, beat the egg whites, sugar, cream of tartar until stiff peaks form. Add the vanilla extract and mix until incorporated.
- Spoon the meringue onto the cooled pie and run under the broiler to brown or brown with a kitchen torch.
- Calories:561
- Cholesterol:128
- Dietary Fiber:3
- Protein:9
- Sodium:216
- Total Carbohydrate:87
- Total Fat:20
