Pumpkin Meringue Pie with Pecan Graham Crust

This Pumpkin Meringue Pie with Pecan Graham Crust is out-of-this-world delicious. Your Thanksgiving guests will be incredibly impressed.

Why You Should Make This Pie

If you’re looking for a unique spin on pumpkin pie, you’re in the right place. The maple-bourbon pumpkin filling goes so well with the salty, sweet pecan-graham crust. The toasted meringue just makes brings this pie over-the-top.

A recipe like this might seem a little intimidating, but it’s really not very difficult. A little time consuming, sure, but completely worth the effort.

Ingredient Notes

Pumpkin puree– Aim for pure pumpkin puree, not pumpkin pie filling. You can even use freshly cooked and pureed squash, such as a sugar pumpkin, butternut squash or kabocha squash.

Pecans- Feel free to substitute with walnuts or more graham crackers if you’re allergic to nuts.

Sour cream- Full fat, Greek yogurt would work well, too!

Recipe Steps

The first step is to make the crust. Toast the pecans at 350F for about 8 minutes. Then, add the nuts, graham crackers, sugars and salt into a food processor and pulse until small crumbs form. Stir in melted butter and press the mixture into a pie plate. Prebake the crust to keep it crispier and allow it to cool while preparing the filling.

The first step in making the filling is reducing the maple syrup. Cooking down the syrup gets rid of excess water and helps concentrate the flavor. Next, simply whisk together the maple, pumpkin puree, fresh ginger, salt, spices, eggs and cream. Pour the filling into the crust and bake until it’s set.

Lastly, prepare the meringue. Before topping with meringue, the pie will need to cool to room temperature. Once the pie is completely cooled, add the egg whites, salt and sugar to the bowl of your standing mixer. Place this over a double boiler and whisk until the sugar is dissolved. Transfer the bowl to your mixer and beat until stiff peaks form.

Use a large spoon to scoop dollops of meringue around the pie, push down slightly to make sure the meringue adheres. I like to use a small offset spatula to make peaks and swirls in the meringue. Then, if you have a culinary blow torch, lightly brown the outside of the meringue, making sure the flame is a few inches away from the cake. If you don’t have a torch, brown it under the boiler of your oven.

Recipe Tips and FAQs

1. If you plan to bake the pie a day or two ahead of serving, store it in the fridge and wait until the day you’re serving to make the meringue. The meringue tends to weep and slip and slide off of the pie after it sits for a day or two.
2. This recipe is also great without the meringue! My maple bourbon pumpkin pie and pecan crust really stands up on it’s own. If you want to save time and energy, serve it with some whipped cream instead of making a meringue.

Related Recipes

1. Mini Pumpkin Cheesecakes
2. Pumpkin Cream Cheese Streusel Muffins
3. Pumpkin Pecan Scones
4. Tagliatelle with Brown Butter Pumpkin Cream Sauce
5. Fluffy Pumpkin Protein Muffins
6. Pumpkin Chocolate Chip Pancakes
7. Baked Pumpkin Donuts with Maple Glaze

More Thanksgiving Recipes

1. Chestnut Sausage Stuffing
2. Sweet Potato Casserole with Marshmallows
3. Apple Cider Braised Turkey Legs
4. Kale and Apple Salad with Blue Cheese and Glazed Walnuts
5. Apple Crostata with Crumb Topping
6. Brussels Sprouts with Pancetta
7. Pear and Pomegranate Salad with Pistachios
8. Spiced Orange Cranberry Sauce

If you make this recipe, please post a comment and rating down below. If you want to be notified every time I post a new recipe, subscribe to my blog and give me a follow on my social accounts: instagram, pinterest, twitter, youtube. See you next time!

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