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pumpkin meringue pie in a jar sweetsavant.com America's best food blog
Demetra Overton sweetsavant.com

Pumpkin Meringue Pie in a jar

You will need an instant read thermometer to measure the temperature of the meringue and a mixer to beat the meringue unless you like to do it by hand You can use a culinary blow torch to toast the meringue unless you put it under the broiler Cook the meringue in a double boiler- a bowl over a pan of simmering water. The bottom of the bowl should not touch the water 8 four ounce oven proof wide mouth mason jars or similar heat proof dishes
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cups biscoff cookies
  • 3 tablespoons of dulce de leche
  • 2 cups heavy cream
  • 1 cup pumpkin puree
  • 4 eggs whites and yolks separated
  • 3/4 cup brown sugar
  • 1 tablespoon corn starch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon powdered ginger
  • 1/4 teaspoon cinnamon
  • 1 cup granulated white sugar
  • 1/8 teaspoon kosher salt

Method
 

  1. Crush the biscoff into crumbs and stir the dulce de leche into the crumbs
  2. Spoon 2 tablespoons of the crumbs into the jars. Set aside
  3. Heat the heavy cream to a simmer in a saucepan
  4. In a bowl combine pumpkin, egg yolks, brown sugar, nutmeg, ginger, cinnamon and cornstarch. Beat with a whisk to blend thoroughly
  5. Slowly pour the heavy cream into the egg yolk mixture, whisking constantly
  6. Return the mixture to the saucepan and heat over medium low heat stirring constantly until thickened, about 5 minutes
  7. Watch this carefully because it can burn easily.
  8. Spoon the pumpkin custard into the jars. Cover lightly with plastic wrap and chill in the refrigerator
  9. MAKE THE SWISS MERINGUE
  10. Bring one inch of water to a simmer
  11. Place egg whites in a bowl and whisk for 1 minute
  12. Pour the sugar into the egg whites slowly while whisking
  13. Place the bowl over the simmering water and whisk until the egg mixture reaches 160 degrees
  14. Transfer the egg white mixture into the bowl of a mixer and beat with the whisk attachment for 3-5 minutes until stiff peaks form
  15. Spoon 2 tablespoons of meringue over the chilled pumpkin custard and CAREFULLY toast the meringue with a torch or under the broiler for a few seconds