Pumpkin Meringue Pie
Comfort food on a dreary day...

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Pumpkin Meringue Pie

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Ingredients

Adjust Servings:
For the pie bottom:
200 g Plain flour
30 g Almond flour
80 g Powder sugar
Salt
120 g Butter in cubes
1 Egg beaten
For the filling:
500 - 600 g Pumpkin
500 ml Milk
1 tsp Vanilla powder
150 g Caster sugar
2 tsp Gingerbread spices
3 Eggs
For the topping:
100 g Caster sugar
2 Egg whites
Cuisine:

Ingredients

  • For the pie bottom:

  • For the filling:

  • For the topping:

Directions

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This sweet pumpkin pie is the best treat you can wish on a dreary autumn day. Your home fills with the old school scent of gingerbread. I have limited the use of sugar in this recipe because pumpkin is already sweet.

Grease a pie mold butter. Put all ingredients (except the egg) in a bowl and knead until a sandy dough has formed. Then add the egg and knead until you have a cohesive dough. Let the dough rest in the refrigerator for half an hour to an hour.

Flour your worktop. Roll out the dough to a suitable size.

Let the dough rest for another half an hour in the refrigerator. Meanwhile, heat the oven at 170°C. Place a sheet of baking paper on the pie bottom and fill the bottom with baking beans. Bake the cake for about 20 minutes.

Then remove the baking beans and the baking paper. Bake the bottom for at least 10 minutes until it turns golden brown. Allow to cool completely before use.

While the bottom is baking in the oven you can start with the filling: remove the peel and the pits from the pumpkin and cut into pieces.

Put a pan on the fire with the milk, the vanilla powder, the sugar and the pumpkin cubes. Let it cook for at least 20 minutes. If the pumpkin has become soft, you can mix it with a mixer into a velvety-like mixture. Now let it cool down.

Preheat the oven at 160°C. Once cool enough, stir in three eggs and the gingerbread spices through the pumpkin mixture. Pour the mixture onto the bottom and bake the sweet pumpkin pie in about 45 minutes. Let it cool.

Beat the egg whites until stiff. Gradually add the sugar. Remove the pie from the fridge and spread the meringue on the pie. Burn with a kitchen burner.

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