Ingredients

For the pumpkin pie:

1 (9-inch) pie crust
1 can (15 ounces) pumpkin puree
1/3 cup white sugar
1/4 cup brown sugar
1/4 cup honey
2 tsp pumpkin spice
1/2 tsp nutmeg
1/8 tsp ground cloves
1/4 tsp kosher salt
1 cup heavy cream
1/2 cup half & half
1 tsp vanilla extract
2 large eggs
1 large egg yolk

For the meringue topping:

4 large egg whites
1 cup white sugar
1/2 tsp vanilla extract

Preheat the oven to 425°F. Roll out the pie crust to about 12 inches in diameter. Place the pie crust in an eight-inch springform pan. Crimp or trim the edges so that the sides of the dough stand about two-inches tall. Chill in the refrigerator for 15 to 20 minutes. Once chilled, line the crust with foil or parchment and fill with pie weights. Blind bake the crust for about 15 minutes. Remove the pie from oven and take out the pie weights and foil/parchment. Continue to bake for an additional five minutes, or until the edges just start to brown.

Heat the pumpkin puree, white sugar, brown sugar, honey, and spices in a saucepan over medium heat. Whisk to combine and heat for about five minutes, or until the mixture starts to come together and steam a bit. Remove from heat. Whisk thoroughly until smooth.

Whisk in the cream until smooth. Add in the eggs and egg yolk and whisk to combine.

Pour pie filling into the pre-baked crust. Do NOT overfill. Turn oven down to 375°F and bake for 45 to 55 minutes. The pie will be done when the center has just set or a knife inserted into the center comes out clean. Once cool, gently remove the outer ring of the springform pan. You can refrigerate the pie at this point, if you have made it ahead of time. Once you are ready to serve, make the meringue top.

To make the meringue topping, place the egg whites and sugar in the bowl of a stand mixer. Whisk to combine. Place the bowl over a couple inches of water in a saucepan and heat over medium heat, to create a double-boiler. Whisking occasionally, heat until egg mixture is warm and sugar has dissolved, four to five minutes.

Once warm, return the mixing bowl to the stand mixer. With the whisk attachment, beat the egg mixture on high until the outside of the mixing bowl is cool. Add in the vanilla and mix until medium-stiff peaks form.

After the pie has completely cooled (or you are ready to serve) dollop or pipe meringue on top of the pie filling. Gently toast the top of the meringue with a kitchen torch, if desired.