Description
This rich pumpkin pie with its buttery graham cracker crust and it’s sky-high meringue topping (or bourbon maple whipped cream) is the best pumpkin pie ever!
Ingredients
Units
Scale
Graham Cracker Crust:
- 1 1/2 cups finely ground graham cracker crumbs
- 6 tablespoons butter, melted and slightly warm
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
Pumpkin Filling:
- 2 whole eggs
- 2 egg yolks
- 1/4 dark brown sugar
- 1/4 cup granulated sugar
- 3 tablespoons melted unsalted butter
- 1 1/2 cups pumpkin puree
- 1 1/2 cups heavy cream
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1/2 vanilla bean, split, seeds scraped and reserved
Bourbon-Maple Whipped Cream:
- 1 1/4 cups very cold heavy cream
- 2 tablespoons Grade B maple syrup
- 1 to 2 tablespoons bourbon (to your taste)
Meringue Topping:
- 4 large egg whites, at room temperature
- 1 cup sugar, or to taste
Instructions
For the Crust:
- Preheat the oven to 350 degrees.
- Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together.
- Spread the mixture evenly into a 9-inch pie pan, using your fingertips or the flat bottom of a glass or measuring cup. Firmly press the mixture over the bottom and sides of the pan.
- Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.
For the Filling:
- Preheat the oven to 275 degrees.
- Whisk together the eggs, yolks, and sugars in a large bowl.
- In another bowl, add the melted butter, pumpkin, cream, spices, salt, and vanilla seeds and whisk to combine. Strain the mixture into a bowl.
- Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature.
- Add the meringue or whipped cream topping before serving.
For the Whipped Cream:
- Combine the cream, vanilla seeds, syrup, and bourbon in a large chilled bowl and whip until soft peaks form.
- Garnish each piece of pie with a dollop of the whipped cream before serving.
For the Meringue Topping (Swiss Meringue Method):
- Combine the granulated sugar and egg whites in a clean, heatproof bowl. Bring a saucepan with a few inches of water to a simmer. Set the bowl over the simmering water, making sure the water does not touch the bottom of the bowl.
- Gently whisk the mixture until sugar dissolves and the mixture turns opaque, about 3 minutes.
- Transfer the mixture to the bowl of a stand mixer, and using the whisk attachment, beat over medium speed until foamy, about 2 minutes. Increase to high speed and beat until stiff, glossy peaks form, about 6 minutes.
- Dollop the meringue onto the top of a cooked and cooled pie, and spread using a casual, swirling motion.
- Brown the meringue by holding a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from the surface of the meringue and moving the flame back and forth until the meringue starts to brown. If you don’t have a kitchen torch, you can also place the pie under your oven’s broiler for 30 seconds to 1 minute. Since the egg whites are already cooked, you’re just browning it for appearance.
- Let the pie rest for a few minutes before serving.
Notes
This recipe makes enough filling for more than one 9″ pie. I usually just put the extra in a Ziplock bag in the freezer until I want to make another pie. It will last for 6 months in the freezer. If I am feeding a crowd, I double the recipe, which comfortably makes 3 pies.
You can use a pre-made, store-bought graham cracker crust if needed.
You can store your pie at room temperature for a few hours or in the refrigerator for 3 to 4 days. Wait to add whipped cream until right before serving, if using.
Adapted from Bobby Flay’s Throwdown Pumpkin Pie recipe.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Fall