Pumpkin meringue pie
Serves: 8
Prep time: 20 minsTotal time: 
Photographed by Martin Poole
Pumpkin meringue pie
Serves: 8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
401Kcal
Fat
18gr
Saturates
8gr
Carbs
58gr
Sugars
38gr
Protein
5gr
Salt
0.4gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 275g dessert pastry
- flour for dusting
- 300g piece peeled pumpkin (or butternut squash), in chunks
- 75g light muscovado sugar
- 1 tbsp maple syrup
- 3 large egg yolks
- 1 level tbsp cornflour
- 100ml double cream
- ½ tsp ground ginger
- a pinch of ground cloves
- 1 tsp ground cinnamon
For the meringue
- 4 large egg whites
- 200g golden caster sugar
- 2 tsp cornflour
Step by step
Get ahead
Make several hours ahead
- Preheat the oven to 200°C, fan 180°C, gas 6. Roll out the pastry on a lightly floured surface and use it to line a 3.5cm-deep 18cm fluted tin with a removable base, making sure that the pastry sits 2-3mm proud of the tin edge all the way round. Chill for 20 minutes. Meanwhile, steam the pumpkin for 15 minutes or until tender and cool in a sieve set over a bowl.
- Line the pastry case with nonstick baking paper and ceramic baking beans. Bake on a baking sheet for 20-25 minutes, then remove the paper and beans, and bake for a further 5 minutes. Reduce the temperature to 160°C, fan 140°C, gas 3.
- Squeeze out any excess moisture from the pumpkin with the back of a fork, then whiz in a food processor with the sugar, maple syrup, egg yolks, cornflour, cream and the spices until combined. Pour into the pastry case; bake for 45-50 minutes or until set.
- Towards the end of the cooking time, make the meringue. Whisk the egg whites until stiff, then gradually whisk in the sugar and cornflour until really thick and glossy. Top the hot pumpkin pie with the meringue mixture, making swirls with the end of a teaspoon. Bake for 15-20 minutes until crispy. Leave to cool completely before taking the pie out of the tin to slice. Serve with chilled pouring cream.
