Ingredients
1½cupsgraham cracker crumbs,finely ground
⅓cuplight brown sugar,packed
6tbspbutter,melted
2tbspall-purpose flour
½tspcinnamon,ground
15ozpumpkin puree,can
1cupheavy cream
¾cuplight brown sugar,packed
½cupwhole milk
2largeeggs
1tspcinnamon,ground
1tspginger,ground
¼tspcloves,ground
¼tspnutmeg,ground
¼tspfine sea salt
3largeegg whites,at room temperature
⅛tspcream of tartar
⅓cupwhite sugar
Preparation
Preheat the oven to 375 degrees F (190 degrees C).
Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
Bake in the center rack of the preheated oven for about 7 minutes or until golden. Transfer the crust to a wire rack to cool.
Preheat the oven to 425 degrees F (220 degrees C).
Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake for about 40 minutes or until set. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed for about 2 minutes or until frothy.
Add cream of tartar and continue to beat for 2 minutes more or until soft peaks form. Blend in sugar slowly; increase the mixer’s speed to medium-high and beat for 2 more minutes or until egg whites are stiff and glossy.
Spoon meringue onto the pie, using the back of a spoon to form small peaks.
Return the pie to the oven and bake for about 10 minutes or until meringue is golden brown. Transfer the pie to a wire rack to cool completely before serving.
