What manner of uncomely dessert is this? Actually, this is something that has been haunting me since the ABC talkback last week A gentleman rang in and said he’d like to make a pumpkin meringue pie.

As I recall, I gave him the recipe for the meringue topping he could use, but later I go to wondering what a pumpkin meringue pie would taste like…. Too sweet maybe?

Perhaps that could be balanced with some extra lemon juice in the filling. Not only that, it a time of year when lovely spices come to mind, whether it be in a traditional Christmas pudding or little spiced biscuits, mulled wine or cider even.

Eventually a day or two ago I decided I just had to try it. I used the recipe from “Leftover Makeovers”, but upped the level of spices and increased the lemon juice to 1 tablespoon.

And so the pie was baked. Then to the test tasters, neighbours, friends or family who call in.

Last evening teenage grandson was here for dinner, after helping to get in the hay all afternoon. Now this grandson has a very good palate. He pronounced it absolutely delicious so it appears that the humble pumpkin spice meringue pie will become a new family favourite.

I was much encouraged by feedback so far, so I have typed us the recipe if anyone should want it.

For the photo here, before I thought it would be any good, I just dolloped a mound of whipped cream next to it to serve. However, last night the elderflower and lemon ice cream I made was its companion, which worked very well indeed. Macarpone would be another good option.

While it’s highly unlikely to ever replace the family pavlova, it’s an interesting and quite delicious version on pumpkin pie despite its humble appearance.

Spiced Pumpkin Meringue Tart

Instead of making the pastry for the bse, you could simply use a sheet of ready rolled shortcrust pastry.

Even a biscuit crumb base would be fine – 250 crushed biscuits mixed with 120g melted butter.

For the pastry

60g butter

60g sugar

1 egg yolk

125g plain flour

½ teaspoon baking powder

For the Spiced Pumpkin Filling

5 smallish eggs or 4 large

½ cup sugar

1 cup mashed pumpkin (no lumps, sieve if necessary)

3 teaspoons ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

Small pinch ground cloves

1 tablespoon lemon juice

1 tablespoon cornflour

30g melted butter

125 ml milk or cream

For the meringue topping

2 egg whites (from large eggs)

1 cup castor sugar

1 teaspoon white or cider vinegar

1 rounded teaspoon cornflour

2 teaspoons boiling water

METHOD

Grease a 23cm round pie dish (abut 3cm deep)

To make the pastry, whisk the butter and sugar together until creamy, then whisk in the egg yolk.

Combine the flour and the baking powder and fold into the wet mixture.   Wrap in cling film and refrigerate for 30 minutes.

On a lightly floured surface, roll out to fit the prepared pie dish. (Dust the pastry with a little flour before rolling out.}  Place in fridge while making the filling.

If using the biscuit crumb base – mix the biscuit crumbs and melted butter together, then press into the greased pie dish.  Refrigerate while preparing the filling.

Heat oven to 200 degrees C.

To make the filling

Whisk all ingredients together until perfectly smooth.  Stand for a minute then pour carefully into the pastry shell.

Bake for 10 minutes, then reduce heat to 150 degrees C and bake for 20 to 30 minutes more or unti the filling is just set.

Remove from the oven.

To make the topping

Place all ingredients in the bowl of an electric mixer, boiling water last, and beat until firm (not stiff) peaks form.

Spoon evenly and gently over the cooked filling, and then bake at 100 degrees C until the meringue has formed a crisp crust and a marshmallow interior. This will take approximately.

Remove from oven and leave to cool for at least 30 minutes before serving.