Chestnut and pumpkin pie with meringue recipe | delicious. magazine

Name: Chestnut and pumpkin pie with meringue recipe | delicious. magazine
Ingredients: 450g pumpkin flesh, sliced into 1cm pieces; 100g cooked, peeled chestnuts (or vacuum-packed cooked and peeled whole chestnuts), quartered; 200ml double cream; 50g muscovado sugar; ½ tsp mixed spice; 1 tsp ground ginger; Pinch of ground cloves; 50ml golden syrup; 2 large free-range eggs plus 2 more, separated; 2 large knobs stem ginger (from a jar), chopped; 65g caster sugar; ¼ tsp lemon juice; For the pastry; 275g plain flour, plus extra for dusting; 125g unsalted butter, cold, cut into cubes; 2 tbsp icing sugar; 1 large free-range egg yolk

www.deliciousmagazine.co.uk

This spiced chestnut and pumpkin pie with meringue recipe is a delicious twist on an old favourite. The perfect autumnal or Thanksgiving pud.

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Ingredients

450g pumpkin flesh, sliced into 1cm pieces
100g cooked, peeled chestnuts (or vacuum-packed cooked and peeled whole chestnuts), quartered
200ml double cream
50g muscovado sugar
½ tsp mixed spice
1 tsp ground ginger
Pinch of ground cloves
50ml golden syrup
2 large free-range eggs plus 2 more, separated
2 large knobs stem ginger (from a jar), chopped
65g caster sugar
¼ tsp lemon juice
For the pastry
275g plain flour, plus extra for dusting
125g unsalted butter, cold, cut into cubes
2 tbsp icing sugar
1 large free-range egg yolk