Chestnut and pumpkin pie with meringue recipe

Name: Chestnut and pumpkin pie with meringue recipe
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; 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.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

Share this recipe:

Cooking tools:

Pie weights
Pie dish
Rolling pin
Kitchen scale
Sifter
Oven
Stove
Saucepan
Slotted spoon
Whisk
Mixing bowl
Fork
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Parchment paper
Plastic wrap
Refrigerator

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
275g plain flour, plus extra for dusting
125g unsalted butter, cold, cut into cubes
2 tbsp icing sugar
1 large free-range egg yolk