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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Found this recipe about a month ago and thought I'd give it a try!(Pumpkin is not readily available in Ireland, so when I came across some I had to get it to make this pie.) I was quite surprised. Lovely flavour. Read more . I might just make it again for our upcoming halloween party. Ingredients:
250g shortcrust pastry |
750g pumpkin, deseeded, skinned and cubed |
juice of 3 large oranges |
finely grated rind of 1 orange |
75ml lemon juice |
2 tablespoons cornflour |
175ml water |
75g caster sugar, plus 2 tablespoons extra |
3 egg whites |
Directions:
1. Pre-heat oven to 200C
2. Pastry
3. Roll out the pastry on a lightly floured surface and use to line a 23cm shallow, round, loose-based flan tin.
4. Line then with baking paper and beans or foil and bake blind for 15 minutes
5. Remove the paper and beans/foil and bake for a further 5 minutes until golden
6. Filling
7. Place the pumpkin in a saucepan with the orange juice, rind and the lemon juice.
8. Bring to the boil, cover and simmer gently until the pumpkin is tender.
9. Allow to cool then put the pumpkin and juice in a food processor or blender and blend until smooth.
10. Blend the cornflour with the water and add to the pan with 75g of caster sugar and the pumpkin.
11. Cook until the mixture is thick and bubbling.
12. Pour into the pastry shell and level the top.
13. Meringue
14. Whisk the egg whites in a bowl until stiff.
15. Gradually whisk in the 2 tablespoons or caster sugar.
16. Spoon the meringue over the filling and swirl with a palette knife.
17. Return to the oven for a further 5-8 minutes until lightly browned.
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