Ingredients
Serves 6 to 8
For the pie crust:
Flour, for the work surface
Dough for single 9-inch pie crust
1/4 cup heavy cream, for glazing
For the pumpkin pie filling:
1 cup canned or fresh pumpkin purée
2 large eggs, beaten
12 cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups heavy cream
For the meringue:
4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch salt
1/2 cup granulated sugar
1 teaspoon vanilla extract
Preparation
