Pumpkin Meringue Pie

Pumpkin Meringue Pie
Makes 1 pie

The classic, only bigger and better. Inspired by my favorite place to eat pies: Bubby’s in NYC.

1 frozen package of phyllo dough
Melted butter
1, 8-ounce package of crème fraiche, room temperature
6 ounces of sugar
1 teaspoon cinnamon
½ teaspoon ground cloves
Pinch of freshly grated nutmeg
Pinch of salt
1, 15 ounces can pumpkin puree
½ stick melted and cooled butter
3 eggs, room temperature

Meringue

6 egg whites
½ cup sugar

Preheat oven to 350° F. In pie tin layer sheets of phyllo dough, buttering between each layer.

In a stand mixer fitted with a paddle attachment or using hand beaters, beat sugar, crème fraiche, cinnamon, cloves, nutmeg and salt until smooth. Add pumpkin and beat. Stream in butter and then add eggs, 1 at a time, beating well after each addition.

Place into pie shell and bake for 30 to 35 minutes until set. If the phyllo begins to brown cover with tin foil.

To make meringue beat 6 egg whites with a bit of sugar until light and fluffy. Top cooled pie and toast with a blow torch or broiler if desired.

Pumpkin Meringue Pie Ashton Keefe