Mile High Pumpkin Pie with Brown Sugar Meringue
You can’t go wrong with this spectacular holiday pie. Not only do you have a creamy, spiced pumpkin base, but you also have TONS of fluffy brown sugar meringue mounded mile-high on top!
For the pumpkin layer, I like to use Festal brand canned pumpkin. This golden pumpkin puree is made just for pumpkin pie and is specific to the Midwest. Seneca Foods purchased the brand in 2003 making it a bit difficult to find, but if you can locate a can or two, snatch it up. Otherwise just use your favorite brand of pureed pumpkin.
How to Make Brown Sugar Italian Meringue
For the top, there’s only one way to go: my brown sugar Italian meringue. This type of meringue is a bit more time-consuming to make and requires some tools like a candy thermometer, but it is well worth the effort. The egg whites actually get “cooked” by adding the hot sugar syrup to the whipped egg whites, making the meringue safe to consume without hours of baking like a French meringue. Plus it is a more stable meringue, so it can be mounded and toasted several hours prior to the arrival of that Thanksgiving crowd.