Dessert
Pumpkin Pie with Swiss Meringue Topping
2 h 30 minServes 8Nutri-Score C€€
C
2 h 30 min
2 h 30 minPumpkin Pie with Swiss Meringue Topping
what you need
Ingredients
pie crust (chilled, ready to roll out)Bakery1 piece
pumpkin purée (canned or homemade, drained)Produce425 g- brown sugar (packed)Pantry150 g
eggs (at room temperature)Dairy3 pieces- evaporated milkDairy240 ml
butter (melted)Dairy50 g
cinnamon (ground)Spices5 g
ginger (ground)Spices2 g
nutmeg (ground)Spices1 g
saltSpices3 g- egg whites (at room temperature)Dairy3 pieces
sugarPantry150 g- cream of tartarPantry2 g
per serving
Nutrition
288kcal
- Carbs
- 38 g
- Proteins
- 5 g
- Fat
- 13 g
what you’ll use
Tools
Pie dish
Rolling pin
Mixing bowl ×2
Whisk
Saucepan
Stand mixer
Oven
step by step
Method
- Step 1
Preheat and line the pie dish
- Preheat the oven to 190 °C.
- Roll out the pie crust and press it into the pie dish, crimping the edges.
- Chill the crust while you make the filling.
- Step 2
Make the pumpkin filling
- Whisk the pumpkin purée with the brown sugar, cinnamon, ginger, nutmeg and salt.
- Beat in the eggs one at a time, then stir in the evaporated milk and melted butter until smooth.
- Step 3
Bake the pie
- Pour the filling into the chilled crust.
- Bake until the edges are set and the centre still has a slight wobble.
- Let the pie cool completely on a rack.
- Step 4
Make the Swiss meringue
- Whisk the egg whites, sugar and cream of tartar in a bowl set over a saucepan of simmering water until the sugar dissolves and the mixture is warm.
- Transfer to the stand mixer and whip to stiff, glossy peaks.
- Step 5
Top and finish
- Spoon or pipe the meringue over the cooled pie.
- Toast the meringue with a kitchen torch or briefly under the grill until golden.
most cooked first