baking · vegetarian
Pumpkin pie with toasted marshmallow
Spiced pumpkin custard pie topped with a cinnamon marshmallow meringue and torched.
- Time
- 120min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen torch.
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Method
-
1
Heat the oven to 220°C (425°F). Whisk pumpkin, brown sugar, eggs, milk, spices and salt and pour into the crust.
-
2
Bake 15 minutes, then 180°C (350°F) for 40 minutes until barely set. Cool.
-
3
Whisk whites and sugar over simmering water until hot, then beat to stiff peaks with cinnamon.
-
4
Pile on the pie and torch or broil briefly until toasted.
