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Pumpkin Meringue Pie

Pumpkin Meringue Pie

A delicious pumpkin meringue pie !
Course Dessert
Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Servings 8
Author Idriss


Pie Dough :

  • 200 g of white unbleached organic flour.
  • 100 g of cold organic butter.
  • 1 Large free range egg.
  • 2 Tablespoons of room temperature water.
  • 1 Tablespoon of honey.

Vegan Pastry Dough:

  • 2 Flax eggs
  • 2 Cups of all-purpose flour
  • 3/4 Cup of cold vegan butter.
  • ¼ Cup of room temp water.
  • 1 tsp salt


  • 1 15 oz Can of pumpkin puree
  • 1 Tsp of Cinnamon.
  • 1/4 Tsp of Ginger.
  • 1 Tbsp of Honey.
  • VEGAN Swap for Agave or maple syrup.
  • 1 Tbsp of Coconut oil. You can substitute it with butter if you don't have this ingredient.
  • 2 Tbsp of Coconut sugar. You can also use brown sugar.
  • 1 Dash of salt.
  • 1 Tbsp of Vanilla extract.
  • 1/4 Cup of sugar.
  • 1 Cup of Whipping cream.
  • Vegan You can replace with coconut whipped cream.

For the meringue:

  • 4-6 egg whites depending on how tall you want your meringue to be.
  • 1- 1 and 1/2 Cups of sugar. Depending on how many egg whites you use.

The rule here is : 4 egg whites = 1 Cup of sugar.

    (VEGAN) Meringue:

    • Aquafaba from 1 15 oz can of chickpeas.
    • 1 Cup of sugar.
    • 1/4 tsp of cream of taratar essential as it gives stability to your meringue.


    Let's start with the crust :

    • In a large bowl, cut the butter into the flour until you get a grainy texture.
    • Make a well in the middle of your mixture and add your egg and water.
    • Mix in slowly, and bring the dough together. Rather than kneading, just bring it together with your hands and form a ball.
    • Once that is done, wrap your dough in some film paper and store it in the fridge for at least 20 minutes.
    • Preheat Your oven to 350ºF. Roll your chilled dough and transfer to a greased a dusted pie dish. Cover your crust with some foil and weigh down with some dried beans or rice.
    • Bake for 20 minutes or until golden brown.

    Let your pie crust rest and let's get started the filling :

    • Combine your pumpkin puree, ginger powder, cinnamon, nutmeg, salt, coconut sugar, honey and coconut oil. Transfer everything to a pot and cooking down until you reach a thick glossy consistency (Look at the picture above to get an idea). This process takes about 30 minutes on medium to low heat. Once done, transfer the pumpkin mixture to your fridge and let it completely cool down.
    • Start whipping your cream with the vanilla and the 1/4 cup of sugar until you get a firm whipped cream.
    • (Vegan) You can use coconut cream. I will post a link for it at the bottom of the post.
    • Now fold your whipped cream with the pumpkin filling until you reach a consistent creamy like texture.
    • Pour your filling into the chilled pie crust.

    Now the meringue:

    • Combine granulated sugar and egg whites in a heatproof bowl set over a pan of simmering water. Whisk until sugar completely dissolves. Transfer the mixture to your stand mixer's bowl, and whisk on medium speed for about 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 5-7 minutes more. Drop your meringue into the pie and shape it anyway you want.

    (Vegan Meringue) Combine your aquafaba and 2 cups of sugar in a bowl. Using a hand mixer whip your aquafaba and add your cream of tartar. While mixing start adding slowly the rest of your sugar.Raise speed to high, and whisk until stiff glossy peaks form, about 5-7 minutes more. Drop your meringue into the pie and shape it anyway you want.

    • And now the fun part. Using a blow torch, move your flame back and forth until meringue starts to brown. Slice and serve.