It’s now officially Autumn, so it’s officially time to have all things pumpkin spice. Starting with this pumpkin spice meringue pie, let’s get started, shall we?
Now that Autumn is in full swing, it’s acceptable to enjoy all things seasonal. Starting with autumnal food and drinks (including pumpkin spice latte), if you like pumpkin spice latte, this recipe is perfect for you.
Starting with a shortcrust pastry case, filled with a pumpkin spice pastry cream and topped with a meringue which is toasted. A perfectly seasonal recipe, believe me. The flavour combinations may not sound like they’ll work, but they do.
Let’s get start on the recipe, shall we?
Here is how to make the pastry.
500ml Whole milk.
1 tsp Vanilla extract.
2 tsp Coffee granules.
2 tsp Pumpkin spice.
100g Pumpkin puree (homemade pumpkin puree recipe also available)
120g Egg yolks.
100g Granulated sugar.
60g Plain flour.
160g Egg whites.
320g Granulated sugar
1 tsp Vanilla extract.
Before you get into making any element of the pumpkin meringue pie, you’ll want to do some prep work. Start by weighing up all your ingredients, preheating the oven (before its needed) and getting any equipment you may need ready, so it’s at hand.
Start by following my recipe on how to make the pastry.
You can then bake the 8-inch pie case off at 180˚c/350˚f for around 20 minutes, then remove the baking beans and egg wash, then bake for a further 10-15 minute until golden brown.
Once baked, remove from the oven and allow to cool fully, before you intend on using it.
To start on the pastry cream, get yourself a medium or large saucepan and place in the whole milk and vanilla then whisk to combine. Then you can add the coffee granules, pumpkin spice and pumpkin puree, whisking well in-between each addition.
Place the saucepan onto the hob, over a medium-high heat, allow it to come to a boil. Then into a separate medium sized bowl, place the egg yolks and sugar and whisk together until they are well combined (the mixture should be smooth, not granular and paler in colour), then you can add in the plain flour and whisk to combine.
Once a boil has reached, remove from the heat and pour around a third of the hot milk mixture over the egg mixture and whisk the two together until they are fully combined. You can then steadily pour the remaining milk over egg mixture until the two separate mixtures are fully combined.
Pour the mixture back into the saucepan and place back on the hob over a medium-high heat, stirring continuously until the mixture has thickened (you’ll know when it’s ready when the whisk trails remain there after you’ve moved the whisk). You can take the mixture off the heat and pour onto a shallow sided baking tray and cover with cling film/plastic wrap making sure it touches the surface, preventing a skin from forming. You can then place this somewhere to cool down fully, before you either use it or place it in the fridge (never place anything hot/warm in the fridge).
To make the meringue topping, you’ll want to place the egg whites into your bowl and whisk them together until they are foamy/frothy.
At this stage, you can start adding your granulated sugar, roughly 1 tablespoon at a time. Whisking well in-between each addition, ensuring the previous amount of sugar has been fully incorporated. Repeat until all the sugar has been incorporated, it should be a smooth and glossy mixture.
Add in the vanilla extract and whisk until it’s been fully incorporated. Use immediately, only make the meringue before you intend on serving.
Take your pastry cream and scrape it from the shallow sided tray and place into a small-medium bowl and whisk it just until it’s a spreadable consistency. Add into the baked pastry case and smooth it out as best you can, using an offset/cranked palette knife, set in the fridge until it’s needed, later.
Make the meringue topping. Then you can place it on top of your chilled pie or feel free to do it the way I did mine, by placing the meringue mixture into piping bags and pipe different shapes on top.
Torch the meringue topping using a culinary blowtorch or place under the grill for a few minutes until toasted.
Serve and enjoy – best eaten on the day it’s made.
That’s all for this week guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back next week with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below!
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