Pumpkin Meringue Pie

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Prep Time

20mins

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Time to Table

2hr

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Serves

8

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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

  1. Beat the pumpkin, sour cream, pumpkin pie spice, bourbon, eggs, egg yolks, maple syrup and heavy cream in a medium bowl until smooth.
  2. Pour the filling into the prebaked pie shell. Bake for 40 minutes at 350 degrees.
  3. While the pie cools, beat the egg whites, sugar, cream of tartar until stiff peaks form. Add the vanilla extract and mix until incorporated.
  4. 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

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