A twist on the American classic, this marshmallow meringue spiced rum pumpkin pie is so good one slice will never be enough!
For a long time now, I’ve held the opinion that us Brits need an extra holiday to bridge the gap between Halloween and Christmas. A little weekend break in November would be awesome, don’t you think? It would give us a chance to relax a little before the December chaos descends.
I would really love to experience a traditional American thanksgiving. It would almost feel like I’m intruding on something because it’s not my party, but to sit at a table groaning with all the classic Thanksgiving food – roast turkey, sweet potatoes with marshmallows, green bean casserole and cranberry sauce would be pretty amazing. Not forgetting the pumpkin and pecan pies of course.
It used to be incredibly difficult to find pumpkin purée in the U.K, but it’s now available in many large supermarkets up and down the country. When my local shop was selling it at the bargain price of 50p a tin last year, I bought 10! I made pumpkin spice granola, pumpkin cinnamon rolls and pumpkin spice latte and these gorgeous pumpkin cranberry muffins with maple glaze, but I still hadn’t made a pumpkin pie and I was desperate to taste one.
I came across a recipe for sweet potato pie with a swirly marshmallow meringue topping in Southern Living magazine. The photograph in the magazine looked so good I couldn’t resist trying it, with a few modifications naturally!
I replaced the sweet potato with a tin of pumpkin purée, added a shot of spiced rum and a generous amount of my homemade pumpkin pie spice. I know the 1 tablespoon of spice sounds like a lot, but it was just right – not overpowering at all.
If the marshmallow meringue topping isn’t really your thing, (it IS delicious but very sweet!) you could easily not bother with it and serve the pumpkin pie in the classic way.
Pin this marshmallow meringue pumpkin spice pie for later…
Marshmallow meringue spiced rum pumpkin pie
FOR THE PIE CRUST:
- 200 g plain flour
- 2 tsp icing (confectioners) sugar
- 1/2 tsp fine salt
- 114 g very cold butter, diced
- 40-60 ml very cold water
FOR THE FILLING:
- 1 400G Tin pumpkin puree
- 2 tbsp butter, melted
- 3 large eggs
- 2 large egg yolks
- 110 g caster sugar
- 2 tbsp spiced rum
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp pumpkin pie spice
FOR THE MARSHMALLOW MERINGUE TOPPING:
- 3 large egg whites
- 1/2 tsp cream of tartar
- 110 g plus 2 tablespoons caster sugar
- 150 g golden (corn) syrup
- 80 ml water
- 2 tsp vanilla extract
- In a large bowl (if making by hand) or in the bowl of a food processor, place the flour, sugar and salt. Pulse or stir together to combine. Rub in the cold butter with your fingertips until the mixture resembles pebbly oatmeal. If using a food processor, add the butter and pulse until the mixture is crumbly. Slowly add the water, a little at a time, until the dough comes together. (It should hold together if you pinch the mixture between your fingers.)Wrap in clingfilm (plastic wrap) and refrigerate for at least 30 minutes-1 hour while you get on with the pie filling.
- Preheat the oven to 200C/180Fan/400F. Roll the dough between two sheets of baking paper into a 12 inch circle. Transfer the dough to a 9 inch pie dish, presssing into the bottom and sides. Trim any excess dough, fold the edges under and crimp in whatever pattern/design you wish. Place a sheet of baking parchment on top, fill with baking beans/lentils/dried beans and bake for around 15 minutes, then remove the paper and weights and bake for a further 8-10 minutes. Remove from the oven, place on a wire rack and reduce to oven to 180C/160Fan/350F. Place a large baking sheet in the oven.
- FOR THE FILLING:In a large bowl, stir together the pumpkin puree and melted butter until combined. In a medium bowl, whisk together the eggs, egg yolks, sugar, spiced rum, vanilla extract, salt and pumpkin pie spice.
- Add the egg mixture to the pumpkin puree mixture, whisking until well combined. Pour the filling into the pie crust. Carefully place the pie in the oven on the preheated baking sheet. Bake for about 40-45 minutes, covering with foil halfway through if the crust is getting too brown. The pie should be set all the way through, but still have a slight wobble in the centre.
- FOR THE MARSHMALLOW MERINGUE:In the bowl of a stand mixer or using a hand mixer, beat the egg whites and cream of tartar on a medium high speed until foamy. Gradually add the 2 tablespoons of sugar, one tablespoon at a time, and continue to whisk until soft peaks form.
- In a small saucepan, bring the golden syrup, 80ml water, the remaining sugar to a boil over a medium high heat. Cook until a sugar thermometer registers 120C. Reduce the mixer to medium and carefully and slowly pour in the hot sugar syrup. When all the syrup has been added, increase the mixer speed to high and beat until stiff peaks form. Add the vanilla and beat until combined.
- Spread the marshmallow meringue over the pie. Using a blowtorch, lightly scorch the top of the pie. Alternatively, you can brown the top under a hot grill for a minute - just don't take your eyes off it for a second!