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.

Reviews & Comments 4

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  • leonora5 9 years ago
    What an unusual recipe! I only know it with lemon. Great idea. Must be hard not to have pumpkin on hand!
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    " It was excellent "
    trigger ate it and said...
    This is the first time I have seen a pumpkin pie with a Meringue. I love this idea thank you for posting it.

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  • rosemaryblue 9 years ago
    Love meringue, and I think this is perfect for the pumpkin pie!
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    " It was excellent "
    katinka ate it and said...
    Oh my word Annie! I'd give you a 5 just because its weird! Will have to give it a try... Thanks for sharing. I think...
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