Easy Pumpkin Meringue Pie Recipe


Preparation Time5 MinDifficulty LevelVery Easy
DishMain Ingredient


 Red currant jelly2 Tablespoon
 9 inch single crust pie pastry1
 Chopped toasted blanched almonds1⁄4 Cup (4 tbs)
 Eggs3 , separated
 Light cream1 1⁄2 Cup (24 tbs)
 Sugar1 Cup (16 tbs)
 Canned pumpkin1 1⁄2 Cup (24 tbs)
 Ground cinnamon1⁄2 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Chopped candied ginger1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2612 Calories from Fat 1325

% Daily Value*

Total Fat 149 g229.9%

Saturated Fat 78.8 g394%

Trans Fat 0 g

Cholesterol 1038.7 mg

Sodium 1452.7 mg60.5%

Total Carbohydrates 299 g99.8%

Dietary Fiber 15.8 g63.3%

Sugars 241.4 g

Protein 39 g77.4%

Vitamin A 1231.9% Vitamin C 29.9%

Calcium 51.9% Iron 56.1%

*Based on a 2000 Calorie diet


Beat jelly with fork to soften and spread it in bottom of pastry-lined pan.
Sprinkle almonds on jelly.
Beat together egg yolks, cream and 3/4 cup sugar.
Add pumpkin, spices and salt and mix thoroughly.
Pour into shell.
Bake in very hot oven (425 F.) 10 minutes.
Turn temperature control to 350°F.and bake 55 minutes, or until set; cool.
Beat egg whites until soft peaks form.
Gradually add remaining sugar and beat until stiff and glossy.
Pile lightly on pie and sprinkle with candied ginger.
Bake in preheated moderate oven (350CF.) 12 to 15 minutes.