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desserts-baking

Spiced Pumpkin Pie with Maple Torched Meringue

A classic pumpkin pie with a fun twist!

60 8
Spiced Pumpkin Pie with Maple Torched Meringue | DonalSkehan.com, A classic pumpkin pie with a fun twist!

desserts-baking

Spiced Pumpkin Pie with Maple Torched Meringue

A classic pumpkin pie with a fun twist!

Tuesday, November 22, 2016

For the pastry: 

225g plain flour, plus extra for dusting

125g cold butter, cut into small cubes

1-2 tbsp caster sugar

Pinch of salt

For the filling: 

100g of sugar

1 tsp of cinnamon

1 large thumb sized piece of ginger, finely grated

425g tin of Libby’s pumpkin puree

½ 397g tin of condensed milk

2 large free range eggs

pinch of salt

For the frosting: 

4 large egg whites

200g caster sugar

1 tbsp maple syrup

½ tsp vanilla extract

½ tsp cream of tartar

22cm (9 inch) pie tin

Mixing bowl

Rolling pin

Baking beans

Large heatproof bowl

Electric whisk

Blow torch

 

60 mins
Serves 8

Inspired by the brilliant Brown Hound Bakery in Drogheda this over the top pie is an all American treat.  The torched meringue isn’t completely necessary but will certainly add a sense of drama to proceedings should you choose to go all in.

 

Preheat the oven to 180˚C/350°F/Gas Mark 4 and grease a 22cm (9 inch) pie tin with a little butter.
Place the flour, butter and salt in a mixing bowl and using your finger tips rub the flour and butter together until the mixture resembles rough breadcrumbs. Stir through the sugar and mix through 2 tbsp of cold water and press into a dough. Shape into a flat oval and cover with cling film. Leave to rest in the fridge for at least 15-20 minutes.
Roll the dough out on a clean surface lightly dusted with flour until it’s roughly 4mm in thickness. Transfer to the prepared pie tin. Prick the base of the pastry case and lay in a sheet of parchment paper. Pour in baking beans and place the tart tin on a baking sheet. Bake the pastry case for 10 minutes in the oven and then remove the baking beans and parchment paper and return the tart tin to the oven to continue to cook for a further 5 minutes until the pastry is lightly golden. Remove from the oven and allow to cool.
While the pastry is cooking, mix together all the ingredients for the filling in a large bowl. Pour the filling into the prepared pastry case and place in the oven to bake at 180˚C for 45 minutes or until a skewer inserted in the centre of the pie comes out clean. Allow to cool completely before frosting.
To make the frosting, place the egg whites, sugar, maple syrup, vanilla extract and cream of tartar in a large heatproof bowl sitting over a pan of gently simmering water. Using a electric whisk, beat on low until the sugar has dissolved completely (check with the back of a spoon against the bowl). Remove the bowl from the heat and continue to beat for 6 minutes until the mixture has transformed into soft and glossy peaks.
Pile a generous amount of the frosting on the top of the pie and using a mini offset spatula swirl up into beautiful peaks. Use a blow torch to turn the peaks golden brown. Serve immediately or within 1-2 hours.
60 mins
Serves 8

Ingredients

For the pastry: 

225g plain flour, plus extra for dusting

125g cold butter, cut into small cubes

1-2 tbsp caster sugar

Pinch of salt

For the filling: 

100g of sugar

1 tsp of cinnamon

1 large thumb sized piece of ginger, finely grated

425g tin of Libby’s pumpkin puree

½ 397g tin of condensed milk

2 large free range eggs

pinch of salt

For the frosting: 

4 large egg whites

200g caster sugar

1 tbsp maple syrup

½ tsp vanilla extract

½ tsp cream of tartar

You'll Need

22cm (9 inch) pie tin

Mixing bowl

Rolling pin

Baking beans

Large heatproof bowl

Electric whisk

Blow torch

 

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