For the filling:

1. Preheat the oven to 150C
2. Simply combine the double cream, pumpkin flesh, sugar, rose, yolks and spice and whisk well
3. Pour into the pastry case and bake for 20-25 minutes until set
4. Leave to cool

For the meringue:

1. Combine the sugar and water in a sauce pan and heat gently to melt the sugar
2. Once dissolved, bring to a boil and cook until the mixture reaches 115C
3. Start whisking the egg whites with the cream of tartare with an electric whisk (ideally a free standing mixer) until you reach soft peaks
4. Once the sugar syrup reaches 121C, take off the heat and start pouring into the egg whites with the whisk running
5. Keep whisking for another 15-20 minutes until cooled and thick
6. The meringue is now ready to use (no need to cook any further as the hot sugar syrup took care of that) - either pipe or spoon over you pie, toast with a blow torch or under a hot grill for extra colour and texture