Pumpkin Meringue Pie Recipe

How to make it

---

• Pre-heat oven to 200C
• Pastry
• Roll out the pastry on a lightly floured surface and use to line a 23cm shallow, round, loose-based flan tin.
• Line then with baking paper and beans or foil and bake blind for 15 minutes
• Remove the paper and beans/foil and bake for a further 5 minutes until golden
• Filling
• Place the pumpkin in a saucepan with the orange juice, rind and the lemon juice.
• Bring to the boil, cover and simmer gently until the pumpkin is tender.
• Allow to cool then put the pumpkin and juice in a food processor or blender and blend until smooth.
• Blend the cornflour with the water and add to the pan with 75g of caster sugar and the pumpkin.
• Cook until the mixture is thick and bubbling.
• Pour into the pastry shell and level the top.
• Meringue
• Whisk the egg whites in a bowl until stiff.
• Gradually whisk in the 2 tablespoons or caster sugar.
• Spoon the meringue over the filling and swirl with a palette knife.
• Return to the oven for a further 5-8 minutes until lightly browned.