Pumpkin meringue pie

Here we have a seasonal twist on a lemon meringue pie.


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


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

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