Pumpkin Pie

Cook Time: 2 hours Setting Time

What you need

Base

  • 400g digestive biscuits
  • 250g butter, melted

Pie mixture

  • 100g of sugar
  • 1 tsp of cinnamon
  • 425g pumpkin puree
  • ½ 397g tin of condensed milk
  • 2 large free-range eggs

For the topping

  • 4 large egg whites
  • 200g caster sugar
  • ½ tsp cream of tartar

Recipe Steps

  1. Preheat the oven to 160C / Gas Mark 3. Line a 20cm round springform tin with parchment paper on the base and around the edges.
  2. Crush up the biscuits using a rolling pin and then mix them in a bowl with the butter. Spread the baking tin with the biscuit base making sure it goes all up around the edges also flattening it with a spoon.
  3. For the pumpkin filling add all the ingredients to a large bowl and give them a whisk with a hand whisk until all are combined. Pour the mix into the baking tin on top of the biscuit base and bake for 50mins to 1 hour. Once baked allow to cool by turning off the oven and opening the door of the oven. Place into the fridge to set for 2 hours.
  4. Make the meringue by placing all the ingredients into a bowl over a pot of simmering water. Using an electric beater whisk together until the sugar dissolves and then remove from the simmering water. Continue to whisk until it thickens to nice soft peaks.
  5. Top the pie with the meringue smoothing it out with a spatula. Blow torch the meringue to give it a nice colour and serve. Enjoy.

Join Odlums Bake Club

Baking is more than just following a recipe, it’s an experience that brings people together. Join today and start your baking journey with us—let’s create something wonderful together!

Scroll to Top