Pumpkin & Meringue Pie: Recipe



pumpkin meringue pie recipe



pumpkin meringue pie recipe



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


  1. Preheat your oven to 220°C fan forced.
  2. Place your pumpkin on a lined tray and bake for 40 minutes.
  3. Remove the pumpkin from the oven and transfer to to a processor.
  4. Blend the pumpkin into a smooth puree and allow it to cool in the food processor.
  5. Decrease the oven to 200°C fan forced.
  6. Line a 22cm pie tin with baking paper or grease the tin if you prefer.
  7. Place the sheet of shortcrust pastry into the tin, pushing it into all the grooves.
  8. Using a fork, generously add holes into the pastry to stop the dough rising.
  9. Cover the shortcrust pastry in a sheet of baking paper and top with dried rice or baking beads.
  10. Place in a 200°C oven for 15 minutes.
  11. Remove the baking paper/rice/beads and bake for a further 5 minutes.
  12. Remove the pie crust from the oven and set aside.
  13. Add 2 eggs, 125g of caster sugar, mixed spice, milk, cream, butter and salt to the pumpkin puree and blend until everything is incorporated.
  14. Transfer the pumpkin mixture to the pie crust, ensuring it is spread evenly.
  15. Place in a 200°C oven and bake for 35-40 minutes.
  16. Remove the pie from the oven and allow it to cool.
  17. 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.
  18. Start whisking the egg whites in a clean bowl until soft peaks are reached.
  19. 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.
  20. Once the pie is completely cold, pipe or spoon the meringue evenly on top of the pumpkin.
  21. 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.



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