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Pumpkin Meringue Pie Recipe

Pumpkin Meringue Pie Recipe
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Ingredients

For the recipe:
  • Large pastry case
For the filling:
  • 100g double cream
  • 200g pumpkin flesh
  • 30g muscovado sugar
  • 1/2 teaspoon Steenbergs organic rose water
  • 2 yolks
  • 1 teaspoon Steenbergs organic pumpkin pie spice mix
Meringue:
  • 200g caster sugar
  • 200ml water
  • 120g egg whites
  • Pinch cream of tartare

A delicious twist on the classic pumpkin pie recipe – pumpkin meringue pie, created by The Devilled Egg online cookery school

Method

For the filling:

01
Preheat the oven to 150C
02
Simply combine the double cream, pumpkin flesh, sugar, rose, yolks and spice and whisk well
03
Pour into the pastry case and bake for 20-25 minutes until set
04
Leave to cool

For the meringue:

01
Combine the sugar and water in a sauce pan and heat gently to melt the sugar
02
Once dissolved, bring to a boil and cook until the mixture reaches 115C
03
Start whisking the egg whites with the cream of tartare with an electric whisk (ideally a free standing mixer) until you reach soft peaks
04
Once the sugar syrup reaches 121C, take off the heat and start pouring into the egg whites with the whisk running
05
Keep whisking for another 15-20 minutes until cooled and thick
06
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