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Pumpkin Meringue Pie

Even though this dessert works for those who can’t eat gluten or dairy, it tastes as special as standard pies — maybe even more so A toasty pecan press-in crust replaces a typical butter-flour dough and coconut milk gives the spiced pumpkin filling creamy richness The fluff of a meringue topping delivers the airiness of whipped cream and the singed ridges offer the delightful bittersweetness of burnt marshmallow

NYT Cooking