Pumpkin Meringue Pie and Pumpkin Ravioli: Festive Recipes for Fall and Thanksgiving From Chef Ashton Keefe

Whether you’re searching for a Thanksgiving showstopper or a cozy night-in dish, chef and culinary stylist Ashton Keefe shares recipes for pie and ravioli that fit the bill. To add to the festive fall feel, pumpkin is the star ingredient in both dishes. Discover the recipes from Keefe below and find more at ashtonkeefe.com and @ashtonkeefe on Instagram.

Pumpkin Meringue Pie

Makes 1 pie

“The classic, only bigger and better,” Keefe says. “That little swirl of meringue is the perfect little extra something special.”

Ingredients:

Pie

1 package frozen phyllo dough

Melted butter

1 8-ounce package of crème fraîche, room temperature

6 ounces sugar

1 teaspoon cinnamon

½ teaspoon ground cloves

Pinch of freshly grated nutmeg

Pinch of salt

1 15-ounce can pumpkin purée

½ stick butter, melted and cooled

3 eggs, room temperature

Meringue

6 egg whites

½ cup sugar

Directions:

Preheat the oven to 350°F. In a pie tin, layer sheets of phyllo dough, buttering between each layer.

In a stand mixer fitted with a paddle attachment or using hand beaters, beat sugar, crème fraîche, cinnamon, cloves, nutmeg, and salt until smooth. Add pumpkin and beat. Stream in butter and then add eggs, one at a time, beating well after each addition.

Place into a pie shell and bake for 30 to 35 minutes until set. If the phyllo begins to brown, cover with aluminum foil.

To make meringue, beat 6 egg whites with ½ cup sugar until light and fluffy. Top cooled pie and toast with a kitchen torch or broiler if desired.

Pumpkin Ravioli with Brown Butter and Sage 

Serves 6 to 8 

“This recipe makes about 3 dozen large ravioli,” Keefe tells us. “Use fresh pasta dough from a specialty Italian store (or homemade!) if available. Round wonton wrappers are a quick substitute. Tossed in brown butter with sage and hazelnuts, I cannot think of a better pairing for a warm, cozy night.” 

Ingredients:

1 cup pumpkin purée

½ cup ricotta cheese

¼ teaspoon garlic powder

¼ teaspoon ground cinnamon

¼ teaspoon ground cumin

½ teaspoon salt

1 egg

72 round wonton wrappers

1 stick butter

1 bunch sage, leaves removed

1 cup chopped hazelnuts

Ricotta salata or Parmesan, for garnish 

Directions:

In a small bowl, mix together the pumpkin, ricotta, garlic powder, cinnamon, cumin, and salt until well combined. In a small bowl, beat the egg for egg wash.

Lay out a series of wonton wrappers and brush with the egg wash. Place 1 tablespoon of filling in the center. Repeat for all those wontons lined up. Top each with a second wrapper (without egg wash) and seal shut, pressing out air bubbles. Repeat for all ravioli.

Bring a large pot of water to a boil and season with salt. Working in batches, cook ravioli for 1 to 2 minutes, or until they rise to the surface. 

In a large skillet, heat the butter over medium-high heat. As the butter begins to caramelize, add the sage and hazelnuts and cook for 1 minute. Add the ravioli and toss with brown butter. Plate and garnish with ricotta salata.

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