Pumpkin Meringue Pie
Updated Nov. 13, 2023
- Total Time
- 2 hours 5 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 2 hours, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:One 9-inch pie
- Cooking spray
- ⅓cup/33 grams old-fashioned rolled oats
- ¼cup/50 grams granulated sugar
- ¼teaspoon fine salt
- 1⅓cups/148 grams chopped pecans
- 1tablespoon firm coconut oil
- ⅔cup/150 grams packed light brown sugar
- 2teaspoons pumpkin spice or chai spice
- ¼teaspoon fine salt
- 1(15-ounce/425-gram) can pumpkin purée
- 4large eggs
- 1cup/228 grams coconut milk (see Tips)
- ⅓cup/67 grams granulated sugar
- ⅛teaspoon cream of tartar
- ½teaspoon pure vanilla extract
For the Crust
For the Filling and Meringue
Preparation
- Step 1
Make the crust: Heat the oven to 325 degrees with a rack in the bottom third. Line the bottom of a 9-inch springform pan with parchment paper (see Tips), then coat with cooking spray.
- Step 2
Pulse the oats, sugar and salt in a food processor until finely ground. Add the pecans and pulse until finely ground, then add the coconut oil and pulse until incorporated. Very firmly press the mixture into an even layer in the bottom and a little up the sides of the pan.
- Step 3
Bake on a sheet pan until dark brown throughout and very dry, 20 to 25 minutes. Cool completely on a rack.
- Step 4
While the crust cools, make the filling: Combine the brown sugar, spice and salt in the food processor (no need to wash it). Pulse until well mixed, then add the pumpkin and purée until smooth. Add 2 whole eggs, then separate the remaining 2 eggs. Save the whites in the refrigerator for the meringue and add the yolks to the pumpkin. Process until smooth, then add the coconut milk and process until blended, scraping the bowl as needed. Pour the filling over the crust.
- Step 5
Bake on the sheet pan until set and no longer jiggly, 55 to 65 minutes. Cool to room temperature. The pie can be covered and refrigerated for up to 2 days before adding the meringue. Bring to room temperature before topping.
- Step 6
Make the meringue: Whisk the granulated sugar and cream of tartar in the bowl of a stand mixer (or other heatproof bowl if you’re using a hand mixer). Whisk in the reserved egg whites, then set over a saucepan of simmering water and whisk until the sugar dissolves. The mixture should feel warm and not at all gritty.
- Step 7
Transfer to a stand mixer and whisk on medium-high speed just until stiff, glossy peaks form. If you’re using a hand mixer, take the bowl off the saucepan and beat. Add the vanilla and whisk until evenly incorporated.
- Step 8
Gently dollop the meringue over the tart, swooping it with peaks. Brown with a kitchen blowtorch or under a broiler. If using a broiler, keep an eye on it as it only takes 15 to 45 seconds. Carefully remove the sides of the pan and slide the pie onto a serving plate. The pie can be kept at room temperature for a few hours.
Tips
- If you need to make this dish gluten-free, be sure to use gluten-free oats.
- Be sure to shake the can of coconut milk well (or stir an already opened can of coconut milk) before using.
- To help the pie slide easily off the pan, cut your parchment paper into a 10- or 11-inch square, then clip the sides of the pan in place so the paper is smooth against the bottom. Any extra parchment should extend outside the sides of the pan for an overhang that will help you move the tart.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
jennifer out in cali
Celiac here. Please use only certified gluten-free oats if you’re feeding friends with celiac disease, as regular oats are cross-contaminated with gluten. (Bob’s Red Mill is a good source.) Some of us are also sensitive to oats, even the gluten free kind, so it’s wise to inquire of your celiac guests before preparing the pie. Having said all that, I’m very grateful to the editors and writers at the Times for including recipes for those of us who cannot tolerate gluten or dairy.
keith
Suggestion: In Step 5, might be a good idea to mention to not remove pie from springform pan while cooling in the refrigerator. After allowing to come to remove temperature, I accidentally removed it from the springform before chilling. Will now be a bit tricky to place under broiler after adding the meringue. Just a suggestion!
Kurt in the 608
Rather than comment on eggs or cane sugar, or gluten contamination in oats, or wanting a substitution for coconut milk, here’s my suggestion after having baked the actual pie— I found it impossible to remove the pie from the parchment paper. So next time I will not only use parchment paper, but will also use Pam baking spray all over the inside of the springform pan, and maybe bake the crust a little longer. Can’t comment on the taste yet- taking it to work tomorrow!
Mxzimm2
While this pie is beautiful, I found it wasn't as flavorful as other gluten-free recipes, in particular, the crust could have used a little more sugar, and maybe some additional spices to punch it up a little bit. Little bit. One additional note, I cooked this until it was settled in the middle, however, it was still pretty dense and didn't hold its shape well even though it was cooked.
CrispieDuck
For a totally gluten-free crust, substitute almond flour or unsweetened coconut for the oats. You may need to adjust the quantity. I use a little more coconut oil than this recipe calls for since it is what holds the crust together when chilled. Silk Soy Creamer works as a substitute for coconut milk if needed.
EricaJ
Many people with celiac cannot tolerate oats. If they can, it is Super important that the oats are gluten free, certified, purity protocol which ensures they are gluten free. It would also help families if they had guidelines on how to avoid cross contact with gluten when preparing these recipes. People with celiac will decline eating them if the proper precautions are not taken.
The Meshugana Gadfly
Can't see how all this prep takes only 5 minutes.
Bill
And it would also be lovely to publish a riff on this that is also vegan...some of us don't eat eggs either...
Skip The Mirenge, Whip Is Superior
I tried this recipe for Thanksgiving, and my guests and I decided traditional whipped cream is better than mirenge both in texture and taste to go with pumpkin pie. The crust should also be baked for quite a while to prevent it from getting soggy. The pumpkin filling is quite nice.
Dot Williams
I cook for a lot of dairy sensitive family members and this pie was the answer to all my prayers. One of the best pumpkin pies EVER! And no pastry/soggy bottoms to worry about. Next time I will double the meringue topping and I really, really want to try the chai spice alternative.
Katy
Crust took much longer to cook to brown and set. Since others said the filling took much longer to cook, I added 2 extra yolks. Still took 2 1/2 times what’s stated in the recipe. Crust was burned by then. My oven is correct. Won’t try again.
Catherine DiNardo
A true hit! I made this exactly as directed and it was a winner amongst all of the desserts -- gluten-free and not. Thank you!!!
Ra in Philly
Made this per the recipe. Flavor was excellent, meringue was divine and I personally loved less crust to more pie. Tips from me: lay parchment paper flat across springform plate, then snap on the ring, don’t leave out at room longer than an hour before adding meringue bc heat of oven seemed to loosen pie a lot. Need an GIANT spatula to move finished pie to a serving piece, so have one handy. Will definitely make again!
WoodsideMom
Made this recipe exactly as written and it turned out great. I am not gluten or dairy free but friends are and I don’t think anyone compromised with this pie. The one caution I have is in cooking the crust. It took quite a bit longer to get dark brown and dry which is really important because there is nothing much holding the crust together. Resist the urge to take it out too early.
Gary
This recipe is okay, but has problems. Taste is great. 25 minutes of baking for the base didn't hold up to the custard. The result was no structure, making it very difficult to manage. The parchment paper clung to the base. Not nearly enough meringue to work with in stand mixer, so use a hand mixer instead. And more cream of tarter. Any swiss meringue recipe will do, although less sugar is probably preferred. The primary success is the custard: good flavor and texture. 7/10
Melody
The crust never got completely dry for me. I made a different crust, and used the filling and merengue ingredients in those. Not too sweet.
whitney
If you make the pie as instructed, no subs or dietary blah blah. You will make one of the best pumpkin pies you’ve ever had.
Jessica U
The filling was by far the best non-dairy pumpkin pie I’ve ever had (and I have made many.) I normally don’t like coconut flavor but the additional egg yolks balance it out. I made a Graham cracker crust which did grow soggy in advance so will skip that next year.
Michelle
There’s no mention of the parchment paper in relation to broiling the meringue. My parchment paper caught on fire in the oven. In addition, how are you supposed to get a soft pie to slide off of parchment paper at the end? Disappointing the directions were more particular about the delicate nature of getting this onto a serving platter.
Melissa W
Pie needed about 20 extra minutes in oven at 325. Cooled completely, wrapped and stored in fridge overnight. The crust did not hold up the next day after storing pie overnight. Crust was very soggy on the bottom. I would not plan to make this ahead of time again. Also do not skimp on greasing the pan, it sticks a lot!
tmariposa
I don't have a springform pan - moving forward and hoping it works! I used coconut sugar instead of regular sugar, as well.
Stacy
Hi fellow bakers, do I bake the pie with filling out of the spring form pan? Was confusing to read bake in sheet pan? My crust is done but still in the spring form. Thanks for basic help?!
Stacy
Just found the answer to my question about spring form , leave in it!
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