Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Mix graham cracker crumbs brown sugar melted butter flour and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
Step 3
Line the crust with aluminum foil gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
Step 4
Bake in the center rack of the preheated oven until golden about 7 minutes. Transfer the crust to a wire rack to cool.
Step 5
Preheat the oven to 425 degrees F (220 degrees C).
Step 6
Whisk pumpkin heavy cream brown sugar milk eggs cinnamon ginger cloves nutmeg and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
Step 7
Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
Step 8
While the pie cools make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy about 2 minutes. Add cream of tartar and continue to beat until soft peaks form about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy about 2 minutes more.
Step 9
Spoon meringue onto the pie using the back of a spoon to form small peaks.
Step 9
Return the pie to the oven and bake until meringue is golden brown about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.