Ginger Pumpkin Meringue Pie

By Pagingdrstarling

Ingredients

• 1 15 1 15 1 15 ounce can pumpkin
• 1/3 1/3 1/3 cup sugar
• 1 1 1 teaspoon ground ginger
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon ground cinnamon
• 3 3 3 eggs, lightly beaten
• 2/3 2/3 2/3 cup milk
• 1/2 1/2 1/2 cup maple syrup
• Gingersnap-Graham Crust
• 3/4 3/4 12 cup finely crushed gingersnaps (about 12 cookies)
• 1/2 1/2 1/2 cup finely crushed graham crackers (7 squares)
• 2 2 2 tablespoons sugar
• 1/4 1/4 1/4 cup butter, melted
• directions
• 1 1. to 375 9-inch 4 1 degrees F. In a large bowl combine gingersnaps, graham crackers, and sugar. Stir in butter. Spread evenly on bottom and up side of a 9-inch pie plate. Bake for 4 minutes. Cool on a wire rack. Makes 1 piecrust.
• Brown Sugar Meringue
• 3 3 3 egg whites
• 1/2 1/2 1/2 teaspoon vanilla
• 1/4 1/4 1/4 teaspoon cream of tartar
• 1/8 1/8 1/8
• teaspoon teaspoon salt
• 1/3 1/3 1/3 cup packed brown sugar

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 375 degrees F. Prepare Gingersnap-Graham Crust; bake 4 minutes. Cool on wire rack.
2. For filling, in bowl combine pumpkin, sugar, ginger, salt and cinnamon. Add eggs.; lightly beat with fork to combine. Gradually stir in milk and maple syrup.
3. Pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake 50 to 55 minutes or until knife inserted near center comes out clean. Uncover edges. Reduce oven to 350 degrees F.
4. Carefully spread Brown Sugar Meringue over hot filling; seal to edge. Bake 15 minutes or until golden brown. Cool on wire rack. Loosely cover and refrigerate within 2 hours. Serves 8.