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

Pumpkin Meringue Pie in a jar

Demetra Overton sweetsavant.com
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
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings

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

Instructions
 

  • Crush the biscoff into crumbs and stir the dulce de leche into the crumbs
  • Spoon 2 tablespoons of the crumbs into the jars. Set aside
  • Heat the heavy cream to a simmer in a saucepan
  • In a bowl combine pumpkin, egg yolks, brown sugar, nutmeg, ginger, cinnamon and cornstarch. Beat with a whisk to blend thoroughly
  • Slowly pour the heavy cream into the egg yolk mixture, whisking constantly
  • Return the mixture to the saucepan and heat over medium low heat stirring constantly until thickened, about 5 minutes
  • Watch this carefully because it can burn easily.
  • Spoon the pumpkin custard into the jars. Cover lightly with plastic wrap and chill in the refrigerator
  • MAKE THE SWISS MERINGUE
  • Bring one inch of water to a simmer
  • Place egg whites in a bowl and whisk for 1 minute
  • Pour the sugar into the egg whites slowly while whisking
  • Place the bowl over the simmering water and whisk until the egg mixture reaches 160 degrees
  • 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
  • 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