Pumpkin King

By scarlethawthorne

When Thanksgiving comes around all I want to do is skip to the pie!

Ingredients

• For the double crust
• 1 (9-inch) homemade pie crust or 1/2 (15-ounce) package refrigerated pie crust
• 1 cup crushed gingersnap cookies (about 40 cookies)
• 1/2 cup finely chopped toasted pecans
• 1/4 cup powdered sugar
• 2 tablespoons butter, melted
• Maple Pecan Topping: Optional (I chop up and throw into gingersnap mix or decorate the top of the pie with this. Most times they are eaten by everyone and gone by the time dinner arrives)
• 2 cup pecans
• 1 egg white
• 1/2 cup brown sugar (light or dark)
• 2 tablespoons maple syrup
• pinch of sea salt
• For the pie
• 1 (15-ounce) can pure pumpkin or sweet potato puree
• 1 (14-ounce) can sweetened condensed milk
• 2 large eggs, lightly beaten
• 1/2 cup reduced-fat sour cream
• 1 1/2 teaspoons pumpkin pie spice
• For the meringue
• 4 large egg whites, room temperature
• 1 teaspoon maple flavoring
• 1/2 teaspoon cream of tartar
• 1/2 cup sugar

Preparation

Step 1

Preheat oven to 350°F. Fit pie crust into a 9-inch, deep-dish pie plate. Fold edges under; crimp.
For the crust:

Combine gingersnaps, pecans, powdered sugar and butter in a medium bowl; mix until crumbs are evenly moistened. Press mixture into bottom and ½ inch up the sides of the unbaked pie crust. Bake crust in the preheated oven for 8 to 9 minutes, or until firm and fragrant. Transfer pie plate to a wire rack and cool for 30 minutes.

For the pie
Combine pumpkin, condensed milk, eggs, sour cream and pumpkin pie spice in a medium bowl; blend well. Pour pumpkin mixture into cooled crust. Place pie on a foil-lined baking sheet. Shield crimped crust edges with strips of foil; bake pie in the preheated oven for 40 to 45 minutes, or until set, removing foil shields 20 minutes before baking is complete. Remove pie from oven; transfer to a wire rack and cool for 1 hour.

For the meringue
Preheat oven to 375°F. To make meringue, whisk egg whites, maple flavoring, cream of tartar and sugar in the bowl of an electric mixer on low speed until combined. Increase speed to medium high and beat mixture until glossy, stiff peaks form. Spread meringue immediately over pie. Bake pie in the preheated oven for 20 to 25 minutes, or until meringue is golden brown. Remove pie from oven; cool for 45 minutes, or until pie is room temperature, before refrigerating for up to 6 hours

For the pecan Topping:

Spread the pecans on a small baking sheet and toast in the oven until fragrant and crisp, 12 minutes. Allow to cool. If you want your pecans whole in the end then skip this next step. Use your fingers to break them into small pieces (this results in more regular pieces and less 'dust' than chopping). Combine the pecans in a medium bowl with the sugar, egg white, maple syrup and sea salt. Spread the coated nuts out in a single layer on a lightly greased baking sheet. Stick it in the oven for one hour, stirring every fifteen minutes. After an hour, pull the nuts out of the oven and allow them to cool.

When the pie has finished baking, remove it from the oven and sprinkle the pecan mixture evenly over the top. Sprinkle with the pinches of flaky salt. Return to the oven and bake for 10 or 15 more minutes.

Let the pie cool at least 2 hours, then slice and serve. (For cleaner slices, chill the pie before cutting.) The pie keeps well in the fridge for up to several days, though the crust will be crispest on the day it is baked.