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How to make Pumpkin pie slice

Yield = 8
Prep time: 0:40
Cook time: 1:10
Total time: 1:50

Ingredients

  • 300g (2 cups) plain flour
  • 70g (1/3 cup) caster sugar
  • 125g butter, chilled, chopped
  • 3 eggs
  • 395g can sweetened condensed milk
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon mixed spice
  • 1/4 teaspoon ground nutmeg
  • 420g cooked Kent pumpkin, pureed
  • Cinnamon sugar, to dust
  • Fresh flowers, to decorate

Meringue

  • 100ml water
  • 100g (1/2 cup) caster sugar
  • 2 egg whites

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Grease a 3cm-deep, 12 x 33cm (base measurement) fluted tart tin with removable base.
  • Step 2 Process the flour, sugar and butter until fine crumbs form. Add 1 egg and process until dough just comes together. Place in prepared tin and use fingertips to press evenly over base and sides. Place in the freezer for 10 minutes to rest.
  • Step 3 Place tin on a baking tray. Line the pastry with baking paper. Fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and weights or rice. Bake for a further 10 minutes or until golden. Remove from oven and set aside to cool.
  • Step 4 Reduce oven to 180C/160C fan forced. Whisk the condensed milk, cinnamon, ginger, mixed spice, nutmeg and remaining eggs in a bowl. Add pumpkin puree and gently whisk until well combined. Pour into pastry case. Bake for 45 minutes or until custard is set. Transfer to a wire rack to cool completely.
  • Step 5 For the meringue, stir the water and sugar in a small saucepan over medium heat until the sugar dissolves and the mixture comes to the boil. Cook, without stirring, until the mixture reaches 115C (soft ball stage) on a sugar thermometer. While the syrup continues to cook, use electric beaters to whisk the egg whites and a pinch of salt in a bowl until soft peaks form. When the syrup reaches 120C (hard ball stage), and with the beaters on low speed, gradually add the syrup to the egg white mixture. Increase speed to medium and whisk for 10 minutes or until thick, glossy and cool.
  • Step 6 Spoon the meringue into a piping bag fitted with a large plain nozzle. Pipe rows of meringue peaks onto the pie. Use a cook’s blowtorch to caramelise. Sprinkle with the cinnamon sugar and decorate with flowers.