Pumpkin Meringues are one of my favorite treats to make in the fall. They bring together the sweetness of pumpkin and the light, airy texture of meringue, creating a dessert that everyone enjoys. I always look forward to making them because they fill the kitchen with a cozy, inviting aroma.
I remember making Pumpkin Meringues with my grandmother on crisp autumn mornings. She let me mix the eggs while I watched the sugar slowly turn the whites shiny and stiff. Those mornings showed me that Southern cooking is more about family and memories than just the food.
A Southern food classic
Southern food always feels like home. Growing up, weekends and holidays meant the kitchen smelled like fresh bread, simmering gravy, and sweet treats. Pumpkin Meringues always remind me of cozy afternoons, my grandmother carefully piping each mound while I tried to copy her.
I learned to be patient, watch closely, and enjoy the small moments. Every bite of these meringues brings back those warm memories. Even now, when I serve them to friends, it feels like I’m sharing a piece of my family with them. They have a way of making people slow down, chat, and laugh around the table.
Ingredients
How to make Pumpkin Meringues
Preheat the oven
Set your oven to 250°F. Line two baking sheets with parchment paper. This keeps the meringues from sticking and helps them bake evenly.
Beat the egg whites and add sugar slowly
Place the egg whites and cream of tartar in a large bowl. Beat on medium speed for about a minute until frothy and bubbly. This step makes the meringues light. Add the sugar one tablespoon at a time. Mix for 30 seconds to a minute between each addition. Take your time to let the sugar fully combine.
Whip to stiff peaks, and add flavor and color
Keep beating until the egg whites hold stiff, shiny peaks. This usually takes about 10 minutes. Check that no sugar grains remain. Stir in the vanilla or pumpkin flavoring and a small amount of orange gel food coloring. Mix well, scraping the sides of the bowl often.
Pipe the meringues, bake and cool
Transfer the meringue into a piping bag with a large star tip. Pipe mounds the size of ping pong balls onto the prepared baking sheets. Bake the meringues for one hour. Don’t open the oven while they bake. After the hour, turn off the heat and leave them in the oven for another hour to cool slowly. This keeps them crisp outside and soft inside.
Serving suggestions
Pumpkin Meringues pair well with many Southern favorites. Try them with sour cream biscuits for brunch. You can also serve them on a dessert plate at a holiday gathering.
These treats are light and sweet, making them a nice finish on top of homemade banana pudding for a light crunch. Arrange them nicely beside the Southern pecan pie to make them look special for guests.
Storage tips
Keep leftover meringues in an airtight container at room temperature for up to one week. Don’t refrigerate them, because moisture can make them soft.
If they lose a little crisp, place them in a cool oven for 5–10 minutes to refresh. Keep them away from humidity to maintain the texture.
Southern farewell
Pumpkin Meringues remind me of home and family. They are easy to make, look beautiful, and taste sweet and light. Sharing them brings people together and makes any day feel special.
I hope this recipe becomes one of your favorites too. Make a batch, enjoy the process, and watch the smiles when everyone takes a bite.
Pumpkin Meringues
Equipment
- Stand Mixer or Hand Mixer
- Mixing Bowl
- Spatula
- Piping bag with large star tip
- Baking Sheets
- Parchment Paper
- Oven
Ingredients
- ½ cup egg whites no trace of yolk
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract or liquid pumpkin flavoring
- 1 ½ cups sugar
- Orange gel food coloring
Instructions
- Set oven to 250°F. Line two baking sheets with parchment paper.
- Combine egg whites and cream of tartar. Beat on medium until frothy, about 1 minute.
- Gradually add sugar, 1 tablespoon at a time. Mix 30 seconds to 1 minute between additions.
- Beat until the egg whites hold stiff, glossy peaks, about 10 minutes.
- Stir in vanilla or pumpkin flavor and orange gel coloring. Scrape the sides often.
- Transfer to a piping bag with a large star tip. Pipe mounds about the size of ping pong balls.
- Bake for 1 hour. Turn off oven and leave meringues inside to cool for another hour.
