It’s the last weekend of October and Halloween is just round the corner, as is the Great British Bake Off final. As such, and because I’ve been on half-term and had a wee bit more time, I felt a pumpkin-themed showstopper bake was in order. Enter this pumpkin pie with cinnamon meringue from Georgina Fuggle’s Take One Veg: a buttery, ginger crust, filled with a fudgy, pumpkin spiced, maple-sweet filling and topped with fluffy, cinnamon Italian meringue, perfect for a Halloween celebration. To make it, you will need:
For the crust:
225g ginger biscuits
85g unsalted butter, melted
For the filling:
500g pumpkin purée (either make your own, steaming and blending pumpkin flesh, or use tinned)
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cinnamon
60 ml maple syrup
60ml single cream
5 medium free-range egg yolks
For the meringue:
165g caster sugar
3 medium free-range egg whites
1/2 tsp cinnamon
2 tsp cornflour
You’ll also need a 20 cm loose-bottomed tin.
Preheat the oven to 180C/ 160C Fan/ Gas 4. First, make the pie crust. Tip the biscuits into a blender or food processor and process into small crumbs.
Add the melted butter and mix well. Spoon into the tin and press into the base and up the sides to form a slanting edge. Chill in the fridge for 20 minutes to firm up.
Place the tin on a baking sheet for an even bake, and bake in the oven for 10 – 12 minutes. Remove from the oven and allow to cool slightly. Next, make the filling. Mix the purée with the spices, syrup, cream and egg yolks.
Pour into the crust and bake for 20 – 25 minutes, until set but with a slight wobble in the middle.
Finally, make the topping. Put the caster sugar and 60ml water into a heavy-bottomed saucepan and bring to the boil, stirring occasionally. If any crystals stick to the side, use a clean, damp brush to sweep them down into the syrup. The syrup is ready when it reaches 120C or when it solidifies when a drop is placed in a glass of cold water.
When the syrup has reached temperature, whisk the egg whites to stiff peaks with an electric whisk.
Pour the syrup in three stages, working quickly and confidently, whisking hard after each addition. Add the cinnamon and cornflour and keep whisking until the mixture is cool. The meringue should be stiff and shiny. Dollop the meringue on the pie and flash it under a hot grill for 2 – 3 minutes, or brown with a blow torch if you have one!
Serve the pumpkin pie with cinnamon meringue as a seasonal showstopper at your next dinner party to wow your guests. Well worth the wee bit of extra effort making the Italian meringue.
What are you making this Halloween?
Flowers c/o Bloom and Wild and Nikki Tibbles Wild at Heart – see my post about the recent flower masterclass I attended here