Preheat the oven to 160C / Gas Mark 3. Line a 20cm round springform tin with parchment paper on the base and around the edges.

Crush up the biscuits using a rolling pin and then mix them in a bowl with the butter. Spread the baking tin with the biscuit base making sure it goes all up around the edges also flattening it with a spoon.

For the pumpkin filling add all the ingredients to a large bowl and give them a whisk with a hand whisk until all are combined. Pour the into the baking tin on top of the biscuit base and bake for 50mins to 1 hour. Once baked allow to cool by turning off the oven and opening the door of the oven. Place into the fridge to set for 2 hours.

Make the meringue by placing all the ingredients into a bowl over a pot of simmering water. Using an electric beater whisk together until the sugar dissolves and then remove from the simmering water. Continue to whisk until it thickens to nice soft peaks.

Top the pie with the meringue smoothing it out with a spatula. Blow torch the meringue to give it a nice colour and serve. Enjoy.