Pumpkin Meringue Pie

Pumpkin Meringue Pie

Makes 1 Pie



  • 200g plain gluten free flour, plus extra for dusting
  • 1/2tsp gluten free baking powder
  • 1/2tsp xanthan gum
  • pinch salt
  • 120g butter, chilled + cubed
  • 1 large eggs, beaten
  • 3-4tbsp ice cold water


  • 1 small pumpkin
  • 40g light brown sugar
  • 1tsp ground cinnamon
  • ¼tsp ground nutmeg
  • ¼tsp ground cloves
  • ¼tsp salt
  • 3 eggs
  • 280ml double cream


  • 160ml egg whites
  • ¼tsp cream of tartar
  • 250g light brown sugar


  • Preheat the oven to 180C/Gas Mark 4.
  • To make the pastry, put the flour, baking powder, gum and salt in a food processor, mix. Then add butter and pulse until it looks like breadcrumbs. Alternatively rub butter into dry ingredients until it looks like breadcrumbs. 
  • Roll out on a lightly floured surface. Line a greased medium sized tart case with the pastry and baked blind using greaseproof paper and baking beans for 15-18 minutes. Discard paper and beans and allow tart case to brown for 3-5minutes. Set aside to cool.
  • Slice the pumpkin into small chunks. Then place into a saucepan of boiling water and cook until soft. Blend into a puree using a hand blender.
  • Mix in the brown sugar, cinnamon, nutmeg, salt and cloves. Then add the eggs, one at a time, blending after each addition. Add the cream in slowly. Mix until fully blended. 
  • Pour the mixture into the crust and bake until the filing has set - approx. 1 hour. Leave to cool completely on a cooling rack.
  • To make the meringue, heat the sugar in the oven for about 10 minutes. Meanwhile, mix the egg whites until they form stiff peaks.
  • Continue mixing, and add a tbsp of sugar every 30 seconds. Once all the sugar has been added, continue mixing for a further 5 minutes. 
  • Pour the meringue mixture over the pie and brown using a blow torch.
Red Velvet Cupcakes

Red Velvet Cupcakes

Toffee Apples

Toffee Apples