RECIPES | This pumpkin and meringue pie is a great way to use pumpkin while it is in season. My recipe is an adaptation of an American classic however it is lighter and not a sweet as you would normally find in the USA.
Preparation Time: 40 minutes/ Cooking time: 1 hr 40 minutes / Serves: 8-10
- 750 pumpkin, peeled, deseeded and cut into 5cm cubes
- 1 sheet pre-made shortcrust pastry
- 125g caster sugar
- pinch of salt
- 7g mixed spice
- 2 large eggs (~56g)
- 150ml milk
- 50ml cream
- 25g melted butter
- egg whites from 2 eggs
- 100ml water
- 100g extra caster sugar
- Preheat your oven to 220°C fan forced.
- Place your pumpkin on a lined tray and bake for 40 minutes.
- Remove the pumpkin from the oven and transfer to to a processor.
- Blend the pumpkin into a smooth puree and allow it to cool in the food processor.
- Decrease the oven to 200°C fan forced.
- Line a 22cm pie tin with baking paper or grease the tin if you prefer.
- Place the sheet of shortcrust pastry into the tin, pushing it into all the grooves.
- Using a fork, generously add holes into the pastry to stop the dough rising.
- Cover the shortcrust pastry in a sheet of baking paper and top with dried rice or baking beads.
- Place in a 200°C oven for 15 minutes.
- Remove the baking paper/rice/beads and bake for a further 5 minutes.
- Remove the pie crust from the oven and set aside.
- Add 2 eggs, 125g of caster sugar, mixed spice, milk, cream, butter and salt to the pumpkin puree and blend until everything is incorporated.
- Transfer the pumpkin mixture to the pie crust, ensuring it is spread evenly.
- Place in a 200°C oven and bake for 35-40 minutes.
- Remove the pie from the oven and allow it to cool.
- While the pie is cooling, add the water and caster sugar (100g) into a saucepan and cook until the syrup reaches 115°C. This takes about 7-8 minutes.
- Start whisking the egg whites in a clean bowl until soft peaks are reached.
- Slowly add the syrup to the egg whites while whisking on a high speed. Continue whisking until all the syrup is incorporated and stiff peaks are achieved.
- Once the pie is completely cold, pipe or spoon the meringue evenly on top of the pumpkin.
- Lightly blow torch the top of the meringue and serve immediately.
I recommend waiting until the pie completely cools before adding the meringue. Otherwise you will find that the meringue will melt from the heat. Additionally, I know a lot of recipes recommend boiling the pumpkin rather than baking however I find the pumpkin is too moist when it is boiled so you end up with a soggy base.