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Recipe: Pumpkin Meringue Pies

Oct 12, 2012
Pumpkin Meringue Pies - recipe submitted by The Devilled Egg Kitchen Academy
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Pumpkin Meringue Pies – recipe submitted by The Devilled Egg Kitchen Academy

This post contains a collaborative link
Don’t waste pumpkin flesh this Halloween – try this fantastic pumpkin meringue pie recipe from The Devilled Egg Kitchen Academy instead!


For the filling:

– 450 g pumpkin flesh, cut into 2cm cubes

– 2 eggs plus 1 yolk

– 70g muscavado sugar

– 1 cinnamon stick

– 3 whole cloves

– 275ml double cream

For the pastry:

– 250g organic plain flour

– 125g butter

– 35ml cold water

– 1 egg

– 5g salt

For the meringue:

– 4 egg whites (medium, each weighing 30g)

– 225g caster sugar


– Pre-heat the oven to 180C

– Place the pumpkin flesh onto a tray, cover with baking foil and bake until soft (approximately 20 minutes) and mash

In the meantime, make the pastry:

– Place flour and salt in a bowl, rub in the butter

– Pour in the water and egg, bring together but do not overwork

– When combined, wrap in greaseproof paper and rest in fridge for at least 30 minutes

– Roll out the pastry and carefully line a small tartlet cases (3 inch) with it

– Cover with greaseproof paper and chill until hard

– Preheat oven to 190C and blind bake (line with baking parchment and fill with baking beans) for 15 minutes, or until the sides are set and the pastry feels sandy to the touch

– Remove baking beans and paper, return to the oven for 5 minutes to set the bottom

To make the filling:

– Pour the double cream into a pan with the sugar and spices

– Heat slowly until the sugar has dissolved and bring to boil and turn the heat off immediately, remove the spices

– Whisk the eggs and yolk in a bowl and pour the cream mixture over, whisk until combined

– Add the pumpkin and whisk further

– Pour into the cooled pastry cases and bake on 150C for 20 minutes or until the filling is set

– Cool completely

For the meringue:

– Preheat oven to 110C

– Whisk the egg whites until stiff and dry

Recipe submitted by…

The Devilled Egg Kitchen Academy
Clifton, Bristol

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