November Recipes

Toasted Meringue-Topped Pumpkin Pie

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Toasted Meringue Topped Pumpkin Pie
Hands On:
18 minutes
Total Time:
18 minutes


  • ½ cup water
  • ⅔ cup ultrafine pure cane granulated sugar, divided
  • 2 tbsp meringue powder
  • ¼ tsp cream of tartar
  • ¼ tsp Hy-Vee vanilla extract
  • 1 (41-oz.) Hy-Vee Bakery pumpkin pie (10-inch)
  • Hy-Vee dark chocolate espresso beans, finely chopped; for garnish
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Just before serving, combine water, ⅓ cup ultrafine sugar, meringue powder, cream of tartar and vanilla extract in a deep medium bowl.
Beat with an electric mixer on medium until soft peaks form (tips curl). Add remaining ⅓ cup ultrafine sugar, 1 tablespoon at a time, beating on high until stiff peaks form (tips stand straight).
Spoon meringue mixture into a pastry bag fitted with a large star-shape piping tip. Pipe mixture onto pumpkin pie. Using a kitchen torch, toast meringue until golden. Garnish with chocolate espresso beans, if desired.

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