This delicious pumpkin meringue pie will really hit the spot. The sweet pumpkin filling is mildly spiced with cinnamon and nutmeg, and the decadent meringue topping will wow your guests.
Ingredients
- 500 g pumpkin diced peeled
- 2 eggs
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cardamom ground
- 200 ml pouring cream
- 3 egg whites
- 3/4 cup caster sugar
Pastry
- 150 g butter
- 200 g plain flour
- 1/4 cup caster sugar
- 1 egg yolk
- 2 tbs water chilled
Method
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Step 1To make pastry, blitz butter with flour and sugar in a food processor until it resembles bread crumbs. Add egg yolk and water and pulse until it starts to come together. Remove and shape into a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes.
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Step 2Preheat oven to 200C (180C fan-forced). Roll pastry to 5mm thick and line a 20-24cm pie dish, trimming edges. Cover with a sheet of baking paper and fill pie with weights (I use lentils). Bake for 10 minutes. Remove weights and bake for a further 10 minutes until pastry is firm and cooked, but not too brown.
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Step 3Meanwhile, boil pumpkin in a little water for 10 minutes until tender. Drain and allow to cool slightly. Place in food processor and blitz until smooth. Add whole eggs, brown sugar, spices and cream and process until very smooth. Pour into baked pastry shell and bake at 180C (160C fan-forced) for 30-40 minutes until set.
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Step 4Whisk egg whites until stiff. Gradually add sugar one tablespoon at a time until thick and glossy. Spoon onto baked pumpkin pie. Return to oven and bake for 5-10 minutes until meringue is golden.
Recipe Notes
You can use a frozen sweet shortcrust pastry if you prefer, or make it even easier and buy a pre-baked pie shell from the supermarket.
If you have a blowtorch, you can torch the top of the meringue instead of baking it.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
Recipe Reviews (1)
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