Ginger Pumpkin Meringue Pie

By Caryl

This Ginger Pumpkin Meringue Pie looks and tastes amazing. Enjoy!

Ingredients

• GINGERSNAP-GRAHAM CRUST:
• 3/4 cup gingersnaps, finely crushed (about 12 cookies)
• 1/2 cup graham crackers, finely crushed (7 squares)
• 2 tablespoons sugar
• 1/4 cup butter, melted
• FILLING:
• 1 (15 ounce) can pumpkin
• 1/3 cup sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 eggs, lightly beaten
• 2/3 cup milk
• 1/2 cup maple syrup
• Brown Sugar Meringue
• 3 egg whites
• 1/2 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/3 cup brown sugar, packed

Details

Servings 8
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 375 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.

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.

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.

In a large bowl let egg whites stand at room temperature for 30 minutes. Add vanilla, cream of tartar, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add brown sugar, 1 tablespoon at a time, beating on high speed until mixture forms stiff peaks (tips stand straight).

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.