My little sister Gabe, who is developing a farm in New Zealand, wrote to me yesterday, asking for our Mums Pumpkin Pie recipe. Coincidentally my little brother T asked for the recipe a couple of weeks ago as well. And yes they are both Littlies. You will remember the Littlies from the beach house stories. This pumpkin pie is creamy and fresh and pumkin-y without all the strong spices. No wonder it was a favourite in our house. 
Mum loved the taste of pumpkin and so only scared the pie with a little freshly grated nutmeg, and a few drops of good vanilla, enhancing the rich pumpkin taste. It has a sugar free pastry base and is topped with a coconutty meringue. I am fairly sure I have got this right but you know our mother. She never cooked the same thing the same way twice.
Pastry.
My rule of thumb for pastry is: half butter, half flour and a little ice cold water to mix. So, in a food processor:
- 40z butter (previously chopped and chilled in the freezer),
- 1 big cup flour. Pulse.
- 2-3 tablespoons iced water
- Pulse until you get a wet breadcumby look, shape into a ball, rest in the fridge for 30 minutes, then roll out and bake blind in a pie dish. Cool. You all know this anyway. Mum probably bought frozen pastry sheets, this was the 70’s after all.
Filling
- 4 cups cooked and cooled and roughly mashed pumpkin
- 1 beaten egg
- 1 teaspoon vanilla
- pinch of salt
- a breath of freshly grated nutmeg. This is an accent NOT a taste. It should lift the dish not dominate it. Like the third note of a perfume. With Mums pumpkin pie you can taste the sweet pumpkin. (Told you it was different)
In a small bowl mix :
- 1 cup sultanas,
- 1/4 cup of brown sugar, though I use honey.
- 1 tablespoon flour
Add to pumpkin mixture.
Meringue
See the meringue recipe and then add in 1/4 cup of shredded coconut. Fold in gently.
SO: Pour the cool pumpkin mixture into the cooked pastry shell, spoon the meringue on top. Sprinkle a little coconut on top.
Cook at 325F ( 175C ) or lower. (So the meringue does not brown too much.) For about 45 minutes. For Gabe we pull it out of the oven now as she likes her meringue, soft and fluffy.
I like the meringue crunchy and caramelly, so I turn the oven off and leave the pie in there for another hour to dry right out. 
YUM!
John is appalled of course as coconut and sultanas and meringue do not belong in pumpkin pie. Then he popped a huge slice in his lunchbox and said it was OK for me to make it again for Thankgiving. So it cannot be that bad!
Frozen thistle from the our morning walk.
c
The Kitchen's Garden 
71 responses to “Mama’s Retro Pumpkin Pie: can you bear it?”
Your pumpkin pie looks lovely – quite different from what we make! But I think I would like that difference! Love the coconut in the meringue!
It is not as sweet and spiced as an american pie, yes it is very good. We are lucky my sister remembered about the coconut! Between us we got the recipe right! c
Oh I’ve never thought to do a meringue on a pumpkin pie. Makes sense I always add whipped cream.
Well I have to admit that I serve this with unsweetened whipped cream so I think I am begin decadent.. c
Looks really tasty and very different from tradition pumpkin pies I’m use to.
It is different that is the New Zealand influence. Thanks jamieanne! c
WOW! Seems so delicious dear Cecilia… I should make this, I should! But to be honest, in my own food culture I don’t know anything with pumkin, except the dessert, (we cook with water and sugar and then to the oven, that’s all… ) I can see with all these beautiful blogger friends’ recipes there are so many meal with this pumpkin! But I should say this, your mother’s recipe fascinated me. I hope I can make it this week, and I will share then with you. Just a little detail, question, what is Sultanas…? Don’t think that all your readers know everything 🙂 For example me! And also I am not so good too in the kitchen like you all. But beginning with dear Rufus, and Katherine and then dear Cecilia and then all other beautiful kitchen artists, they all fascinated me and I want to try everything when I have time. Thank you so much, for everything… you always bring to my screen, to my room, to my day a beautiful touches… Have a nice day, with my love, nia
This one is easy to make Nia, you will do a great job. Sultanas are golden raisins. Raisins will work too.. Do let us know if you make it! Lovely to see you nia… c
Golden raisins… oh yessss, I know them. I am being so happy when I know something 🙂 Otherwise it would be difficult to find it… Thank you dearest, I will try and also I will share with you. With my love, nia
This is a great looking pie, Celi. Your Mum knew what she was doing! I love that she limited the spice level to allow the pumpkin to shine. If I serve dinner this Thanksgiving, this will be the pie I bake. Thanks for sharing.
That would be an honour John, for you to serve your family some of Mama’s pumpkin pie on such a special day, I would be tickled pink! The Matriarch my mother in law has put in her order too!.. so i guess i will be making it again this month!! c
Thanks for answering Nia’s question. I did not know golden raisins were “Sultanas” either. The pie looks wonderful, so the ingredients are going on my shopping list.
let me know how it turns out Nancy, it is fast disappearing out of my fridge!! c
Pumpkin Pie is not a personal favorite of mine but your pie looks so gorgeous and the meringue and coconut topping seems to add such a depth of flavor to the standard Pumpkin pie —I wouldn’t mind having a slice at all…I might start eating pumpkin pie:)
Thank you Malli, and welcome! c
I probably would have had the exact same reaction as John. 🙂
and then gobbled it up, I know you sports types!!!
Pumpkin pie looks good but I LOVE the thistles – fantastic texture. I enjoy these small details of life. BTW, my class were delighted with your bee photos and have written some fantastic poems. I will forward you some.
Oh Annie i would love to see a few of their poems.. that is really exciting! i am lost for words!! who would have thought?.. lovely, lovely.. c
I’m not usually a fan, but that marshmallow topping looks delicious!
You are like my little sister, she likes her meringue to be marshmallowy too, thanks Yummy! c
Hi Cecilia. This looks yummy.
Regards Florence x
Thank you Florence. Hope you did something fab with all that broken glass! c
I have a confession – after cheese, pie is my favorite thing. Ever. So I adore fall and fall pies and the flimsy excuse (in my head) to enjoy them for the season. This looks terrific.
Saffron you surprise me. I really thought you were the deep green vege type! Ah well, have a slice then! c
What a great dessert ! That coconut meringue is very original.I’ll probably borrow the idea for lemon pies.
That is great My, let me know who that turns out! c
The heavenly meringue makes me especially hungry! I love meringue *and* coconut, and both would certainly complement pumpkin pie.
Ooh, I just wrote “pupkin”. I know that’s not a word at all, but it really should be. It just sounds irresistibly silly. Apparently it IS past bedtime for me now. 🙂
But the pie still looks gorgeous, and that’s not delirium talking.
I am glad left ‘pupkin’ in, it sounds like cute toddler talk! Hope you had a good sleep! c